Microbial load of white cheese process lines after CIP and COP: A case study in Turkey (vol 90, pg 505, 2018)

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dc.contributor.authorIpek, Dilvin
dc.contributor.authorZorba, Nukhet Nilufer Demirel
dc.date.accessioned2025-01-27T21:13:07Z
dc.date.available2025-01-27T21:13:07Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstract[Anstract Not Available]
dc.description.sponsorshipScientific Research Project Commission of canakkale Onsekiz Mart University [FBA-2014-332, FDK-2016-908]
dc.description.sponsorshipFinancial support for this study was provided with the Scientific Research Project Commission of canakkale Onsekiz Mart University (FBA-2014-332 and FDK-2016-908). We also thank the dairies and their representatives in canakkale for their kind and valuable cooperation within this project.
dc.identifier.doi10.1016/j.lwt.2019.108568
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85071637635
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.108568
dc.identifier.urihttps://hdl.handle.net/20.500.12428/28298
dc.identifier.volume116
dc.identifier.wosWOS:000491684900097
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.titleMicrobial load of white cheese process lines after CIP and COP: A case study in Turkey (vol 90, pg 505, 2018)
dc.typeCorrection

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