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PDF) Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.) | Journal of Food Science and Technology -Mysore-
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PDF) Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
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PDF) The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep's milk
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Erzincan Tulum Cheese – REFA GIDA
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The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep's milk -
