F. YILDIZ AKGÜL Et Al. , "Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation," Turkish Journal of Agriculture - Food Science and Technology , vol.7, no.4, pp.560, 2019
YILDIZ AKGÜL, F. Et Al. 2019. Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish Journal of Agriculture - Food Science and Technology , vol.7, no.4 , 560.
YILDIZ AKGÜL, F., YETİŞEMİYEN, A., ŞENEL, E., ÖZKAYA, F., Öztekin, Ş., & Şanlı, E., (2019). Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish Journal of Agriculture - Food Science and Technology , vol.7, no.4, 560.
YILDIZ AKGÜL, FİLİZ Et Al. "Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation," Turkish Journal of Agriculture - Food Science and Technology , vol.7, no.4, 560, 2019
YILDIZ AKGÜL, FİLİZ Y. Et Al. "Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation." Turkish Journal of Agriculture - Food Science and Technology , vol.7, no.4, pp.560, 2019
YILDIZ AKGÜL, F. Et Al. (2019) . "Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation." Turkish Journal of Agriculture - Food Science and Technology , vol.7, no.4, p.560.
@article{article, author={FİLİZ YILDIZ AKGÜL Et Al. }, title={Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation}, journal={Turkish Journal of Agriculture - Food Science and Technology}, year=2019, pages={560} }