ÇETİNKAYA, A. And KABAN, G. 2017. A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey. American Journal of Food Science and Technology , vol.5 , 6-10.

ÇETİNKAYA, A., & KABAN, G., (2017). A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey. American Journal of Food Science and Technology , vol.5, 6-10.

ÇETİNKAYA, ASYA, And Güzin KABAN. "A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey," American Journal of Food Science and Technology , vol.5, 6-10, 2017

ÇETİNKAYA, ASYA And KABAN, Güzin. "A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey." American Journal of Food Science and Technology , vol.5, pp.6-10, 2017

ÇETİNKAYA, A. And KABAN, G. (2017) . "A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey." American Journal of Food Science and Technology , vol.5, pp.6-10.

@article{article, author={ASYA ÇETİNKAYA And author={Güzin KABAN}, title={A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey}, journal={American Journal of Food Science and Technology}, year=2017, pages={6-10} }