Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time.

Korean J Food Sci Anim Resour · 2016 · PMC4942553 · PMID 27433109

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an increasing trendno p-value reported

(2014) stated the total bacterial counts showed an increasing trend in fresh mozzarella cheese.

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