ÇAKMAKÇI, S. Et Al. 2015. Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , (Saraybosna, Bosnia And Herzegovina).

ÇAKMAKÇI, S., HAYALOĞLU, A. A., & GÜRKAN, H., (2015). Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti . The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina

ÇAKMAKÇI, Songül, ALİ ADNAN HAYALOĞLU, And HACER GÜRKAN. "Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti," The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina, 2015

ÇAKMAKÇI, Songül Et Al. "Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti." The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , Saraybosna, Bosnia And Herzegovina, 2015

ÇAKMAKÇI, S. HAYALOĞLU, A. A. And GÜRKAN, H. (2015) . "Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti." The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus , Saraybosna, Bosnia And Herzegovina.

@conferencepaper{conferencepaper, author={Songül ÇAKMAKÇI Et Al. }, title={Individual free amino acid and peptide profiles of mould ripened Civil cheese made using selected strains of Penicillium roqueforti}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Saraybosna}, country={Bosnia And Herzegovina}, year={2015}}