Cite
HARVARD Citation
Yerlikaya, O. et al. (2021). Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties. Food bioscience. p. . [Online].
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Yerlikaya, O. et al. (2021). Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties. Food bioscience. p. . [Online].