A. Hatipoglu and S. Çelik, “The compositional and biochemical characteristics of traditional Diyarbakir Örgü cheese during the ripening period”, IJDS, vol. 73, no. 4, Sep. 2020, Accessed: Jun. 16, 2026. [Online]. Available: https://epubs.icar.org.in/index.php/IJDS/article/view/96486