Sensory Analysis of Yogurt

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dc.contributor.authorKaragül-Yüceer, Yonca
dc.contributor.authorDrake, Maryanne
dc.date.accessioned2025-01-27T18:53:06Z
dc.date.available2025-01-27T18:53:06Z
dc.date.issued2007
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstract[No abstract available]
dc.identifier.doi10.1002/9780470277812.ch16
dc.identifier.endpage278
dc.identifier.isbn0813823048
dc.identifier.isbn978-081382304-1
dc.identifier.scopus2-s2.0-84875895499
dc.identifier.scopusqualityN/A
dc.identifier.startpage265
dc.identifier.urihttps://doi.org/10.1002/9780470277812.ch16
dc.identifier.urihttps://hdl.handle.net/20.500.12428/12587
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBlackwell Publishing
dc.relation.ispartofManufacturing Yogurt and Fermented Milks
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectFlavor; Sensory analysis; Storage; Strawberry; Utensil
dc.titleSensory Analysis of Yogurt
dc.typeBook Chapter

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