[ 发表于: Turkish Journal of Agriculture-Food Science and Technology ]
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Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese

2022

Nayana Kumari Narayana | Oshada Gihan Palliyaguru

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Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese

2021

Mustafa Öztürk | Büşra Gülşah Güncü

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