Molecular Characterization of Lactic Acid Bacteria in Cakmak Cheese, Kashar Cheese and Gruyere Cheese Produced by Traditional Methods in Kars Province and their Application as Starter Culture Molecular Characterization of Lactic Bacteria in CheesesAsya Çeti̇nkaya, Gencehan Karadagoglu, Güven Gülbaz et al.|International Journal of Agricultural and Statistical Sciences|2025Cited by 0