Erdogan, A. And Sert, S. 2004. Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures. Journal of Food Protection , vol.67, no.3 , 533-535.

Erdogan, A., & Sert, S., (2004). Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures. Journal of Food Protection , vol.67, no.3, 533-535.

Erdogan, Ahmet, And S Sert. "Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures," Journal of Food Protection , vol.67, no.3, 533-535, 2004

Erdogan, Ahmet And Sert, S. "Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures." Journal of Food Protection , vol.67, no.3, pp.533-535, 2004

Erdogan, A. And Sert, S. (2004) . "Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures." Journal of Food Protection , vol.67, no.3, pp.533-535.

@article{article, author={Ahmet ERDOĞAN And author={S Sert}, title={Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures}, journal={Journal of Food Protection}, year=2004, pages={533-535} }