[1]
Albay, Z., Yıldırım, K., Çapa, E. and Şimşek, B. 2021. Some Chemical, Microbiological, Textural and Sensory Properties of Traditional Dry Clotted Cream (Kuru Kaymak). Turkish Journal of Agriculture - Food Science and Technology. 9, 3 (Mar. 2021), 484–492. DOI:https://doi.org/10.24925/turjaf.v9i3.484-492.3818.