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Fungal contamination of Kashar cheese in Turkey

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dc.contributor.authorKıvanç, Merih
dc.contributor.orcid0000-0002-8647-3428
dc.date.accessioned2025-11-13T11:44:16Z
dc.date.issued1992-01-01
dc.identifier.doihttps://doi.org/10.1002/food.19920360609
dc.identifier.endpage583
dc.identifier.issn0027-769X
dc.identifier.issue6
dc.identifier.openalexW1968990947
dc.identifier.startpage578
dc.identifier.urihttps://hdl.handle.net/11421/7797
dc.identifier.urihttps://doi.org/10.1002/food.19920360609
dc.identifier.volume36
dc.language.isoen
dc.relation.ispartofFood / Nahrung
dc.rightsrestrictedAccess
dc.subjectGeotrichum
dc.subjectRhizopus
dc.subjectPotassium sorbate
dc.subjectMucor
dc.subjectContamination
dc.subjectFood science
dc.subjectPenicillium
dc.subjectAspergillus
dc.subjectBiology
dc.subjectMicrobiology
dc.subjectSugar
dc.subjectEcology
dc.titleFungal contamination of Kashar cheese in Turkey
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133

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