Molecular Characterization of Lactic Acid Bacteria in Cakmak Cheese, Kashar Cheese and Gruyere Cheese Produced by Traditional Methods in Kars Province and their Application as Starter Culture Molecular Characterization of Lactic Bacteria in Cheeses
Asya Çeti̇nkaya(Kafkas University), Gencehan Karadagoglu, Güven Gülbaz(Kafkas University), Aksem Aksoy(Kafkas University)
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