1.
Karaman AD, Benli M, Akalin AS. Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream. grasasaceites [Internet]. 2012Sep.30 [cited 2023Feb.7];63(3):267-73. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1378