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Tulum cheese
International Symposium of Local Artisanal Cheeses in Turkey and the World: the Use of Geographical Indication for “Kars Kaşarı” Cheese 15-17 July 2016
Comparison of Quality Characteristics of Çökelek and Lor Cheeses
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Changes in Cholesterol and Free Fatty Acid Content of Kars Gravyer Cheese (A Turkish Dairy Product Produced by the Traditional Method)
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Turkish Journal of Agriculture - Food Science and Technology, 7(4): 560-566, 2019 DOI
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Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey
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Acid-Bile, Antibiotic Resistance and Inhibitory Properties of Propionibacteria Isolated from Turkish Traditional Home-Made Cheeses
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Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
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The Effects Spicing on Quality of Mozzarella Cheese, Mljekarstvo 66 (2), 112-121 (2016)
Physicochemistry, Microbiology, Fatty Acids Composition and Volatile Profile of Traditional Söğle Tulum (Goat’S Skin Bag) Cheese
A Research on the Cheeses of the Aegean Region in Turkey Emrah Keskin1* and Tuğba Dağ2
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Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types Approximately 1 G of Cheese
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Some Characteristics of Cimi Tulum Cheese from Producing Goat Milk
Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods
Food Safety Challenges Associated with Traditional Foods of Turkey Arzu CAGRI-MEHMETOGLU1*
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