Lali Sarab, Mahmoud, Maryam Nouri, and Ali Tarighat-Esfanjani. “Characteristics of Iranian Traditional Butter Produced in Sarab in Comparison With European and National Standards”. Progress in Nutrition 21, no. 1-S (May 6, 2019): 416–421. Accessed July 18, 2024. https://mattioli1885journals.com/index.php/progressinnutrition/article/view/5932.