F. Yıldız Akgül, A. Yetişemiyen, E. Şenel, F. Durlu-Özkaya, Şebnem Öztekin, and E. Şanlı, “Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation”, Turkish JAF Sci.Tech., vol. 7, no. 4, pp. 560–566, Apr. 2019.