1.
SENGUL M, DEGIRMENCI M, ERKAYA T. Compositional and Microbiological Characteristics During Ripening of ¦etil Cheese, a Traditional Turkish Cheese. ajc [Internet]. 2010 Mar. 30 [cited 2024 Jul. 6];21(4):3087-93. Available from: https://asianpubs.org/index.php/ajchem/article/view/12427