Author: Monteiro Diogo Monjardino de Souza Lucas Maria Raquel Ventura
Publisher: Emerald Group Publishing Ltd
ISSN: 0007-070X
Source: British Food Journal, Vol.103, Iss.6, 2001-06, pp. : 414-424
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
The Traditional Cheeses of Turkey: Cheeses Common to All Regions
By Kamber Ufuk
Food Reviews International, Vol. 24, Iss. 1, 2008-01 ,pp. :
The Traditional Cheeses of Turkey: Mediterranean Region
By Kamber Ufuk
Food Reviews International, Vol. 24, Iss. 1, 2008-01 ,pp. :
The Traditional Cheeses of Turkey: The Aegean Region
By Kamber Ufuk
Food Reviews International, Vol. 24, Iss. 1, 2008-01 ,pp. :
The Traditional Cheeses of Turkey: “Marmara Region”
By Kamber Ufuk
Food Reviews International, Vol. 24, Iss. 1, 2008-01 ,pp. :
The Traditional Cheeses of Turkey: Southeast Anatolia Region
By Kamber Ufuk
Food Reviews International, Vol. 24, Iss. 1, 2008-01 ,pp. :