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), pp. 2252–2262. doi: 10.24925/turjaf.v10i11.2252-2262.5392.