Öztürk, Mustafa, and Büşra Gülşah Güncü. “Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese”. Turkish Journal of Agriculture - Food Science and Technology 9, no. 4 (April 23, 2021): 650–654. Accessed April 28, 2024. https://www.agrifoodscience.com/index.php/TURJAF/article/view/3764.