ŞENGÜL, M. Et Al. 2014. Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.3 , 373-383.

ŞENGÜL, M., ERKAYA KOTAN, T., Dervisoglu, M., Aydemir, O., & Gul, O., (2014). Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.3, 373-383.

ŞENGÜL, Mustafa Et Al. "Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.3, 373-383, 2014

ŞENGÜL, Mustafa Et Al. "Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.3, pp.373-383, 2014

ŞENGÜL, M. Et Al. (2014) . "Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.67, no.3, pp.373-383.

@article{article, author={Mustafa ŞENGÜL Et Al. }, title={Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2014, pages={373-383} }