SALUM, P. Et Al. 2019. The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.3 , 416-426.

SALUM, P., ERBAY, Z., & SELLİ, S., (2019). The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.3, 416-426.

SALUM, Pelin, Zafer ERBAY, And SERKAN SELLİ. "The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.3, 416-426, 2019

SALUM, Pelin Et Al. "The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.3, pp.416-426, 2019

SALUM, P. ERBAY, Z. And SELLİ, S. (2019) . "The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.3, pp.416-426.

@article{article, author={Pelin SALUM Et Al. }, title={The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2019, pages={416-426} }