ÇAKMAKÇI, S. Et Al. 2013. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4 , 512-526.

ÇAKMAKÇI, S., DAĞDEMİR, E., HAYALOĞLU, A. A., GÜRSES, M., ÇETİN, B., & TAHMAS-KAHYAOGLU, D., (2013). Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4, 512-526.

ÇAKMAKÇI, Songül Et Al. "Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4, 512-526, 2013

ÇAKMAKÇI, Songül Et Al. "Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4, pp.512-526, 2013

ÇAKMAKÇI, S. Et Al. (2013) . "Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.4, pp.512-526.

@article{article, author={Songül ÇAKMAKÇI Et Al. }, title={Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2013, pages={512-526} }