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Local Cheeses From Niğde, Which Were on the Verge of Being Forgotten, Have Been Added to Scientific Literature.
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Niğde Ömer Halisdemir University's study on cheese types recorded in 10 villages has been published in Turkish Science and Technology Publishing. Faculty of Agricultural Sciences and Technologies Lecturer Prof. Dr. Ayhan Ceyhan: "With the results we have obtained, we will also pursue commercialization. We have also planned alternatives such as registering the products and obtaining geographical indications as a result of registration."
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