Physicochemical and Microbiological Properties of A Traditional Turkish Cheese (Kirli Hanım Peyniri)
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Physicochemical and Microbiological Properties of A Traditional Turkish Cheese (Kirli Hanım Peyniri)
This study investigates a traditional Turkish dairy product known as ‘Kirli Hanım Peyniri (KHC)’, focusing on its physicochemical, microbiological, biogenic amine content and sensory properties over a 90-day storage...
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