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P. Kendirci
P. Kendirci
Izmir Kâtip Çelebi University
Chemistry
Food science
Fermentation
Aroma
Sensory analysis
2
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1
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Cheese as flavor ingredient and current status in enzyme-modified cheese technique.
2016
Z. Erbay
D. Baș
P. Kendirci
M Cam
H. Kelebek
P. Salum
S. Selli
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