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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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PDF) Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat's skin bag) cheese
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Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening | SpringerLink
HAKİKİ ERZİNCAN TULUM PEYNİRİ , LEZİZ KALİTE. NOT: KALİTE ASLA BİR TESADÜF DEĞİL DAİMA AKILLI BİR GAYRETİN SONUCUDUR . @ Atabağ Çiftiği... - Atabağ Çiftliği Ezine Peynircilik Toptan Ve Perakende Satış | Facebook
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![Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening | SpringerLink Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs00217-021-03775-1/MediaObjects/217_2021_3775_Fig2_HTML.png)