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Quality Criteria of Tulum Cheese Produced from Cow’s Milk Preserved by Activation of Lactoperoxidase System
Quality Criteria of Tulum Cheese Produced from Cow’s Milk Preserved by Activation of Lactoperoxidase System
2021
Seval Sevgi Kirdar
Metin Atamer
Keywords:
Raw milk
Food science
Chemistry
Lactoperoxidase
Correction
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