Hayaloglu, A. Adnan2024-08-042024-08-042017978-0-12-417017-9978-0-12-417012-4https://doi.org/10.1016/B978-0-12-417012-4.00039-9https://hdl.handle.net/11616/98495[Abstract Not Available]eninfo:eu-repo/semantics/closedAccessLactic-Acid BacteriaVan Herby CheeseIranian White CheeseLactobacillus-Acidophilus La-5Enzyme-Inhibitory ActivityBiogenic-Amine ProductionVolatile Flavor CompoundsSmall Ruminants MilkHalloumi-Type CheeseSodium Feta CheeseBook Chapter997104010.1016/B978-0-12-417012-4.00039-92-s2.0-85054894526N/AWOS:000433094900040N/A