ERTÜRKMEN, P.; AKBAL, S.; ARISOY, Z. The Physico-Chemical and Microbial Content of White Cheese Obtained Using Plant-based, Animal and Microbial Enzymes. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. 11, p. 2252–2262, 2022. DOI: 10.24925/turjaf.v10i11.2252-2262.5392. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/5392. Acesso em: 22 nov. 2024.