Çakır, Y. And ÇAKMAKÇI, S. 2024. Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41. Food Bioscience , vol.61 .

Çakır, Y., & ÇAKMAKÇI, S., (2024). Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41. Food Bioscience , vol.61.

Çakır, Yusuf, And Songül ÇAKMAKÇI. "Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41," Food Bioscience , vol.61, 2024

Çakır, Yusuf And ÇAKMAKÇI, Songül. "Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41." Food Bioscience , vol.61, 2024

Çakır, Y. And ÇAKMAKÇI, S. (2024) . "Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41." Food Bioscience , vol.61.

@article{article, author={Yusuf Çakır And author={Songül ÇAKMAKÇI}, title={Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41}, journal={Food Bioscience}, year=2024}