Senguel, M. Et Al. 2009. Compositional and Microbiological Characteristics During Ripening of Cecil Cheese, a Traditional Turkish Cheese. ASIAN JOURNAL OF CHEMISTRY , vol.21, no.4 , 3087-3093.

Senguel, M., Degirmenci, M., & ERKAYA, T., (2009). Compositional and Microbiological Characteristics During Ripening of Cecil Cheese, a Traditional Turkish Cheese. ASIAN JOURNAL OF CHEMISTRY , vol.21, no.4, 3087-3093.

Senguel, Mustafa, Mehtap Degirmenci, And Tuba ERKAYA KOTAN. "Compositional and Microbiological Characteristics During Ripening of Cecil Cheese, a Traditional Turkish Cheese," ASIAN JOURNAL OF CHEMISTRY , vol.21, no.4, 3087-3093, 2009

Senguel, Mustafa Et Al. "Compositional and Microbiological Characteristics During Ripening of Cecil Cheese, a Traditional Turkish Cheese." ASIAN JOURNAL OF CHEMISTRY , vol.21, no.4, pp.3087-3093, 2009

Senguel, M. Degirmenci, M. And ERKAYA, T. (2009) . "Compositional and Microbiological Characteristics During Ripening of Cecil Cheese, a Traditional Turkish Cheese." ASIAN JOURNAL OF CHEMISTRY , vol.21, no.4, pp.3087-3093.

@article{article, author={Mustafa Senguel Et Al. }, title={Compositional and Microbiological Characteristics During Ripening of Cecil Cheese, a Traditional Turkish Cheese}, journal={ASIAN JOURNAL OF CHEMISTRY}, year=2009, pages={3087-3093} }