PDF) Chemical, Microbiological and Sensorial Properties of Tulum Cheese
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PDF) Some physicochemical, microbiological, and sensory properties of tulum cheese produced from ewe's milk via a modified method | Songül Çakmakçı - Academia.edu
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Mycotoxin-Forming Ability of Two Penicillium roqueforti Strains in Blue Moldy Tulum Cheese Ripened at Various Temperatures
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PDF) Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags
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PDF) Influence of ripening container on the lactic acid bacteria population in Tulum cheese