ÖZTÜRK, M.; GÜLŞAH GÜNCÜ, B. Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 4, p. 650–654, 2021. DOI: 10.24925/turjaf.v9i4.650-654.3764. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/3764. Acesso em: 22 nov. 2024.