GÜRKAN, H. Et Al. 2018. Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti. JOURNAL OF FOOD SAFETY , vol.38, no.6 .

GÜRKAN, H., YILMAZTEKİN, M., ÇAKMAKÇI, S., & HAYALOĞLU, A. A., (2018). Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti. JOURNAL OF FOOD SAFETY , vol.38, no.6.

GÜRKAN, HACER Et Al. "Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti," JOURNAL OF FOOD SAFETY , vol.38, no.6, 2018

GÜRKAN, HACER Et Al. "Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti." JOURNAL OF FOOD SAFETY , vol.38, no.6, 2018

GÜRKAN, H. Et Al. (2018) . "Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti." JOURNAL OF FOOD SAFETY , vol.38, no.6.

@article{article, author={HACER GÜRKAN Et Al. }, title={Volatile compounds and biogenic amines during the ripening of mold-ripened Civil cheese manufactured using three different strains of Penicillium roqueforti}, journal={JOURNAL OF FOOD SAFETY}, year=2018}