Cetin, K., Cetin, M., & Gun, L. From traditional knowledge to gastronomic heritage: Analysis of the cultural value and chemical properties of Jaji cheese. 40, 101186. https://doi.org/10.1016/j.ijgfs.2025.101186
Kadir Cetin Merve Cetin Lhan GunArtisanal cheese-making B \& imath y \& imath kotu Eastern Anatolia Food Intangible food heritage PRODUCTS Sustainability Traditional dairy products