Cakir, Yusuf

Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain <i>Penicillium roqueforti</i> 41

Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using <i>Penicillium roqueforti</i> 41 strain