C. Altin Et Al. , "Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese," Food Science and Biotechnology , vol.33, no.1, pp.115-127, 2024
Altin, C. Et Al. 2024. Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese. Food Science and Biotechnology , vol.33, no.1 , 115-127.
Altin, C., Kabwanga, T. I., Kıran, F., & Ozturkoglu-Budak, Ş., (2024). Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese. Food Science and Biotechnology , vol.33, no.1, 115-127.
Altin, Cansu Et Al. "Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese," Food Science and Biotechnology , vol.33, no.1, 115-127, 2024
Altin, Cansu Et Al. "Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese." Food Science and Biotechnology , vol.33, no.1, pp.115-127, 2024
Altin, C. Et Al. (2024) . "Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese." Food Science and Biotechnology , vol.33, no.1, pp.115-127.
@article{article, author={Cansu Altin Et Al. }, title={Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese}, journal={Food Science and Biotechnology}, year=2024, pages={115-127} }