Oluk, A. C. Et Al. 2014. Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2 , 265-276.

Oluk, A. C., GÜVEN, M., & HAYALOĞLU, A. A., (2014). Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2, 265-276.

Oluk, Aylin, MEHMET GÜVEN, And ALİ ADNAN HAYALOĞLU. "Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2, 265-276, 2014

Oluk, Aylin C. Et Al. "Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2, pp.265-276, 2014

Oluk, A. C. GÜVEN, M. And HAYALOĞLU, A. A. (2014) . "Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.2, pp.265-276.

@article{article, author={Aylin C. Oluk Et Al. }, title={Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2014, pages={265-276} }