ÇAKMAKÇI, S. Et Al. 2015. Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.32, no.2 , 245-249.

ÇAKMAKÇI, S., GÜRSES, M., HAYALOĞLU, A. A., ÇETİN, B., SEKERCI, P., & DAĞDEMİR, E., (2015). Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.32, no.2, 245-249.

ÇAKMAKÇI, Songül Et Al. "Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese," FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.32, no.2, 245-249, 2015

ÇAKMAKÇI, Songül Et Al. "Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese." FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.32, no.2, pp.245-249, 2015

ÇAKMAKÇI, S. Et Al. (2015) . "Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese." FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.32, no.2, pp.245-249.

@article{article, author={Songül ÇAKMAKÇI Et Al. }, title={Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese}, journal={FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT}, year=2015, pages={245-249} }