Cetinkaya, A. And ÖZ, F. 2019. Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period. FOOD SCIENCE AND TECHNOLOGY , vol.39, no.4 , 1052-1058.

Cetinkaya, A., & ÖZ, F., (2019). Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period. FOOD SCIENCE AND TECHNOLOGY , vol.39, no.4, 1052-1058.

Cetinkaya, Asya, And Fatih ÖZ. "Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period," FOOD SCIENCE AND TECHNOLOGY , vol.39, no.4, 1052-1058, 2019

Cetinkaya, Asya And ÖZ, Fatih. "Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period." FOOD SCIENCE AND TECHNOLOGY , vol.39, no.4, pp.1052-1058, 2019

Cetinkaya, A. And ÖZ, F. (2019) . "Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period." FOOD SCIENCE AND TECHNOLOGY , vol.39, no.4, pp.1052-1058.

@article{article, author={Asya Cetinkaya And author={Fatih ÖZ}, title={Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2019, pages={1052-1058} }