Say, D. 2022. Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6 , 2469-2478.

Say, D., (2022). Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6, 2469-2478.

Say, DİLEK. "Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6, 2469-2478, 2022

Say, DİLEK. "Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6, pp.2469-2478, 2022

Say, D. (2022) . "Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6, pp.2469-2478.

@article{article, author={DİLEK SAY}, title={Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2022, pages={2469-2478} }