CABAROĞLU, T. Et Al. 1999. Effect of Use of Pure Yeast Culture Saccharomyces cerevisiae K1 on Aromatic Compounds of Emir Wine. Turkish Journal Of Agriculture And Forestry , vol.23 , 137-144.

CABAROĞLU, T., Canbaş, A., Gunata, Z., & Bayonove, C., (1999). Effect of Use of Pure Yeast Culture Saccharomyces cerevisiae K1 on Aromatic Compounds of Emir Wine. Turkish Journal Of Agriculture And Forestry , vol.23, 137-144.

CABAROĞLU, TURGUT Et Al. "Effect of Use of Pure Yeast Culture Saccharomyces cerevisiae K1 on Aromatic Compounds of Emir Wine," Turkish Journal Of Agriculture And Forestry , vol.23, 137-144, 1999

CABAROĞLU, TURGUT Et Al. "Effect of Use of Pure Yeast Culture Saccharomyces cerevisiae K1 on Aromatic Compounds of Emir Wine." Turkish Journal Of Agriculture And Forestry , vol.23, pp.137-144, 1999

CABAROĞLU, T. Et Al. (1999) . "Effect of Use of Pure Yeast Culture Saccharomyces cerevisiae K1 on Aromatic Compounds of Emir Wine." Turkish Journal Of Agriculture And Forestry , vol.23, pp.137-144.

@article{article, author={TURGUT CABAROĞLU Et Al. }, title={Effect of Use of Pure Yeast Culture Saccharomyces cerevisiae K1 on Aromatic Compounds of Emir Wine}, journal={Turkish Journal Of Agriculture And Forestry}, year=1999, pages={137-144} }