Y. ÇAKIR And S. ÇAKMAKÇI, "Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, pp.1435-1443, 2018
ÇAKIR, Y. And ÇAKMAKÇI, S. 2018. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4 , 1435-1443.
ÇAKIR, Y., & ÇAKMAKÇI, S., (2018). Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, 1435-1443.
ÇAKIR, Yusuf, And Songül ÇAKMAKÇI. "Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, 1435-1443, 2018
ÇAKIR, Yusuf And ÇAKMAKÇI, Songül. "Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, pp.1435-1443, 2018
ÇAKIR, Y. And ÇAKMAKÇI, S. (2018) . "Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, pp.1435-1443.
@article{article, author={Yusuf ÇAKIR And author={Songül ÇAKMAKÇI}, title={Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2018, pages={1435-1443} }