Comparison of some characteristics of homemade, local and national brands yoghurts
Authors
Haktan Aktaş
Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey
Bayram Ürkek
Gumushane University, Siran Mustafa Beyaz Vocational School, Turkey
Hacer Meral Aktaş
Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey
Bülent Çetin
Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey
Mustafa Şengül
Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey
Language: English
Page range: 8 - 13
Submitted on: Sep 29, 2022
Accepted on: Jan 30, 2023
Published on: Mar 8, 2023
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2023 Haktan Aktaş, Bayram Ürkek, Hacer Meral Aktaş, Bülent Çetin, Mustafa Şengül, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.