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2009•Asian Journal of ChemistryOpen access

Compositional and microbiological characteristics during ripening of Çeçil cheese, a traditional Turkish cheese.

Mustafa Şengül, Mehmet DEĞİRMENCİ, Tuba Erkaya

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Key concepts: Chemistry, Ripening, Food science, Cheese ripening, Turkish, Philosophy, Linguistics

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Compositional and microbiological characteristics during ripening of Çeçil cheese, a traditional Turkish cheese. — Research Paper | ScholarLens