YILDIZ AKGÜL, F.; YETIŞEMIYEN, A.; ŞENEL, E.; DURLU-ÖZKAYA, F.; ÖZTEKIN, Şebnem; ŞANLI, E. Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 4, p. 560–566, 2019. DOI: 10.24925/turjaf.v7i4.560-566.1877. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/1877. Acesso em: 21 may. 2024.