Cite
HARVARD Citation
Kocabaş, H. et al. (2022). Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran. International dairy journal. p. . [Online].
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Kocabaş, H. et al. (2022). Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran. International dairy journal. p. . [Online].