P. Salum Et Al. , "Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey," INTERNATIONAL DAIRY JOURNAL , vol.87, pp.26-36, 2018
Salum, P. Et Al. 2018. Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey. INTERNATIONAL DAIRY JOURNAL , vol.87 , 26-36.
Salum, P., Govce, G., KENDİRCİ, P., BAŞ, D., & Erbay, Z., (2018). Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey. INTERNATIONAL DAIRY JOURNAL , vol.87, 26-36.
Salum, Pelin Et Al. "Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey," INTERNATIONAL DAIRY JOURNAL , vol.87, 26-36, 2018
Salum, Pelin Et Al. "Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey." INTERNATIONAL DAIRY JOURNAL , vol.87, pp.26-36, 2018
Salum, P. Et Al. (2018) . "Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey." INTERNATIONAL DAIRY JOURNAL , vol.87, pp.26-36.
@article{article, author={Pelin Salum Et Al. }, title={Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2018, pages={26-36} }