BUDAK, Ş. 2018. Effect of different treatments on the stability of lysozyme, lactoferrin and beta-lactoglobulin in donkey's milk. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, no.1 , 36-45.

BUDAK, Ş., (2018). Effect of different treatments on the stability of lysozyme, lactoferrin and beta-lactoglobulin in donkey's milk. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, no.1, 36-45.

BUDAK, ŞEBNEM. "Effect of different treatments on the stability of lysozyme, lactoferrin and beta-lactoglobulin in donkey's milk," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, no.1, 36-45, 2018

BUDAK, ŞEBNEM. "Effect of different treatments on the stability of lysozyme, lactoferrin and beta-lactoglobulin in donkey's milk." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, no.1, pp.36-45, 2018

BUDAK, Ş. (2018) . "Effect of different treatments on the stability of lysozyme, lactoferrin and beta-lactoglobulin in donkey's milk." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.71, no.1, pp.36-45.

@article{article, author={ŞEBNEM BUDAK}, title={Effect of different treatments on the stability of lysozyme, lactoferrin and beta-lactoglobulin in donkey's milk}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2018, pages={36-45} }