PDF) MODELING THE RIPENING DEGREE AND BIOREACTOR DESIGN OF TULUM CHEESE RIPENING BY PENICILLIUM ROQUEFORTI IMMOBILIZED IN SOLID-STATE … | YAKUP ERMURAT - Academia.edu
Lactic Acid Bacteria Isolating From Blue Mouldy Tulum Cheese Produced With Penicillium Roqueforti
Coffee Cups Canada | Ataturk | Set of 2 – TurkishMart