ÇAKIR, Y. Et Al. 2016. The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk. SMALL RUMINANT RESEARCH , vol.134 , 65-73.

ÇAKIR, Y., ÇAKMAKÇI, S., & HAYALOĞLU, A. A., (2016). The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk. SMALL RUMINANT RESEARCH , vol.134, 65-73.

ÇAKIR, Yusuf, Songül ÇAKMAKÇI, And ALİ ADNAN HAYALOĞLU. "The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk," SMALL RUMINANT RESEARCH , vol.134, 65-73, 2016

ÇAKIR, Yusuf Et Al. "The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk." SMALL RUMINANT RESEARCH , vol.134, pp.65-73, 2016

ÇAKIR, Y. ÇAKMAKÇI, S. And HAYALOĞLU, A. A. (2016) . "The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk." SMALL RUMINANT RESEARCH , vol.134, pp.65-73.

@article{article, author={Yusuf ÇAKIR Et Al. }, title={The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk}, journal={SMALL RUMINANT RESEARCH}, year=2016, pages={65-73} }