EZZATI, R., M. DEZYANI*, and H. ALLAH MIRZAEI†. “Effect of Pscyrotroph Bacteria on Physical and Chemical Properties of Traditional White and Ultrafilteration Cheese”. Asian Journal of Chemistry 22, no. 1 (December 16, 2009): 727–732. Accessed January 8, 2025. https://asianpubs.org/index.php/ajchem/article/view/16701.