Cetinkaya, A. And ÖZ, F. 2018. Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method). UKRAINIAN FOOD JOURNAL , vol.7, no.3 , 409-420.

Cetinkaya, A., & ÖZ, F., (2018). Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method). UKRAINIAN FOOD JOURNAL , vol.7, no.3, 409-420.

Cetinkaya, Asya, And Fatih ÖZ. "Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)," UKRAINIAN FOOD JOURNAL , vol.7, no.3, 409-420, 2018

Cetinkaya, Asya And ÖZ, Fatih. "Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)." UKRAINIAN FOOD JOURNAL , vol.7, no.3, pp.409-420, 2018

Cetinkaya, A. And ÖZ, F. (2018) . "Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)." UKRAINIAN FOOD JOURNAL , vol.7, no.3, pp.409-420.

@article{article, author={Asya Cetinkaya And author={Fatih ÖZ}, title={Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)}, journal={UKRAINIAN FOOD JOURNAL}, year=2018, pages={409-420} }