Tarakci, ZDurmaz, HSagun, ESancak, H2025-05-102025-05-1020050019-64792-s2.0-15944378842https://hdl.handle.net/20.500.14720/4069Durmaz, Hisamettin/0000-0002-7761-9843eninfo:eu-repo/semantics/closedAccessInfluence of Brine Concentration on Chemical, Microbiological and Sensory Characteristics of Herby CheeseArticle823N/AQ4279282WOS:000229086400014