1.
Yıldız Akgül F, Yetişemiyen A, Şenel E, Durlu-Özkaya F, Öztekin Şebnem, Şanlı E. Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish JAF Sci.Tech. [Internet]. 2019 Apr. 16 [cited 2024 Apr. 27];7(4):560-6. Available from: https://www.agrifoodscience.com/index.php/TURJAF/article/view/1877