ERKAYA, T. Et Al. 2017. The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening. II. International Conference on Advenced Engineering Technologies .

ERKAYA, T., DAĞDEMİR, E., ŞENGÜL, M., & GÜRBÜZ, Z., (2017). The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening . II. International Conference on Advenced Engineering Technologies

ERKAYA, Tuba Et Al. "The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening," II. International Conference on Advenced Engineering Technologies, 2017

ERKAYA, Tuba E. Et Al. "The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening." II. International Conference on Advenced Engineering Technologies , 2017

ERKAYA, T. Et Al. (2017) . "The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening." II. International Conference on Advenced Engineering Technologies .

@conferencepaper{conferencepaper, author={Tuba ERKAYA KOTAN Et Al. }, title={The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening}, congress name={II. International Conference on Advenced Engineering Technologies}, city={}, country={}, year={2017}}