TURKOGLU, H.; CEYLAN, Z.G.; DAYISOYLU, K.S. The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey. Pakistan Journal of Nutrition, [S. l.], v. 2, n. 2, p. 92–94, 2003. DOI: 10.3923/pjn.2003.92.94. Disponível em: https://pjnonline.org/pjn/article/view/82. Acesso em: 1 jul. 2025.