Öztürk, M., and B. Gülşah Güncü. “Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese”. Turkish Journal of Agriculture - Food Science and Technology, vol. 9, no. 4, Apr. 2021, pp. 650-4, doi:10.24925/turjaf.v9i4.650-654.3764.