[1]
Ertürkmen, P., Akbal, S. and Arısoy, Z. 2022. The Physico-Chemical and Microbial Content of White Cheese Obtained Using Plant-based, Animal and Microbial Enzymes. Turkish Journal of Agriculture - Food Science and Technology. 10, 11 (Nov. 2022), 2252–2262. DOI:https://doi.org/10.24925/turjaf.v10i11.2252-2262.5392.