CHANGES IN THE CONTENT OF LACTOSE AND FREE AMINO ACIDS DURING THE RIPENING OF SALTED CHEESE
- DOI
- 10.5281/zenodo.23313722
- Published
- 2026
- Container
- Not recorded
- Publisher
- Trakya University Istanbul Beykent University International Researchers Association
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.5281/zenodo.23313722,
title = {CHANGES IN THE CONTENT OF LACTOSE AND FREE AMINO ACIDS DURING THE RIPENING OF SALTED CHEESE},
author = {Eva, Ceka and Ida, Kruti},
year = {2026},
doi = {10.5281/zenodo.23313722},
url = {https://doi.org/10.5281/zenodo.23313722}
}RIS
TY - JOUR TI - CHANGES IN THE CONTENT OF LACTOSE AND FREE AMINO ACIDS DURING THE RIPENING OF SALTED CHEESE AU - Eva, Ceka AU - Ida, Kruti PY - 2026 DO - 10.5281/zenodo.23313722 UR - https://doi.org/10.5281/zenodo.23313722 ER -
APA
Ceka, E., & Kruti, I. (2026). CHANGES IN THE CONTENT OF LACTOSE AND FREE AMINO ACIDS DURING THE RIPENING OF SALTED CHEESE. https://doi.org/10.5281/zenodo.23313722