SALUM, P. Et Al. 2017. Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology. FOOD ANALYTICAL METHODS , vol.10, no.6 , 1956-1964.

SALUM, P., ERBAY, Z., KELEBEK, H., & SELLİ, S., (2017). Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology. FOOD ANALYTICAL METHODS , vol.10, no.6, 1956-1964.

SALUM, Pelin Et Al. "Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology," FOOD ANALYTICAL METHODS , vol.10, no.6, 1956-1964, 2017

SALUM, Pelin Et Al. "Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology." FOOD ANALYTICAL METHODS , vol.10, no.6, pp.1956-1964, 2017

SALUM, P. Et Al. (2017) . "Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology." FOOD ANALYTICAL METHODS , vol.10, no.6, pp.1956-1964.

@article{article, author={Pelin SALUM Et Al. }, title={Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology}, journal={FOOD ANALYTICAL METHODS}, year=2017, pages={1956-1964} }