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![PDF) The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep's milk PDF) The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep's milk](https://www.researchgate.net/profile/Songuel-Cakmakci/publication/291015523/figure/fig1/AS:786737760579588@1564584307565/Score-plot-of-principal-components-1-and-2-showing-the-cheese-sample-variable-loadings_Q320.jpg)
PDF) The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep's milk
![Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening | SpringerLink Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs00217-021-03775-1/MediaObjects/217_2021_3775_Fig2_HTML.png)
Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening | SpringerLink
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![PDF) Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat's skin bag) cheese PDF) Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat's skin bag) cheese](https://i1.rgstatic.net/publication/328563724_Physicochemistry_microbiology_fatty_acids_composition_and_volatile_profile_of_traditional_Sogle_tulum_goat's_skin_bag_cheese/links/5bfc264e92851cbcdd7404f8/largepreview.png)