A. Yuvasen Et Al. , "Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, pp.406-413, 2018
Yuvasen, A. Et Al. 2018. Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91 , 406-413.
Yuvasen, A., Macit, E., & Dertli, E., (2018). Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, 406-413.
Yuvasen, Ayse, Emine MACİT, And Enes Dertli. "Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, 406-413, 2018
Yuvasen, Ayse Et Al. "Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, pp.406-413, 2018
Yuvasen, A. Macit, E. And Dertli, E. (2018) . "Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.91, pp.406-413.
@article{article, author={Ayse Yuvasen Et Al. }, title={Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={406-413} }