YANGILAR, F. And ÖZDEMİR, S. 2014. Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process. Journal Of Food Agriculture & Environment , vol.12 , 32-39.

YANGILAR, F., & ÖZDEMİR, S., (2014). Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process. Journal Of Food Agriculture & Environment , vol.12, 32-39.

YANGILAR, FİLİZ, And Salih ÖZDEMİR. "Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process," Journal Of Food Agriculture & Environment , vol.12, 32-39, 2014

YANGILAR, FİLİZ And ÖZDEMİR, Salih. "Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process." Journal Of Food Agriculture & Environment , vol.12, pp.32-39, 2014

YANGILAR, F. And ÖZDEMİR, S. (2014) . "Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process." Journal Of Food Agriculture & Environment , vol.12, pp.32-39.

@article{article, author={FİLİZ YANGILAR And author={Salih ÖZDEMİR}, title={Effect of some technological parameters on chemical and sensory quality and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process}, journal={Journal Of Food Agriculture & Environment}, year=2014, pages={32-39} }