Senel, E. Et Al. 2011. The oxidative and lipolytic stability of Yayik butter produced from different species of mammals milk (cow, sheep, goat) yoghurt. FOOD CHEMISTRY , vol.127, no.1 , 333-339.

Senel, E., Atamer, M., & Oztekin, F. S., (2011). The oxidative and lipolytic stability of Yayik butter produced from different species of mammals milk (cow, sheep, goat) yoghurt. FOOD CHEMISTRY , vol.127, no.1, 333-339.

Senel, EBRU, Metin Atamer, And F. Sebnem Oztekin. "The oxidative and lipolytic stability of Yayik butter produced from different species of mammals milk (cow, sheep, goat) yoghurt," FOOD CHEMISTRY , vol.127, no.1, 333-339, 2011

Senel, EBRU Ş. Et Al. "The oxidative and lipolytic stability of Yayik butter produced from different species of mammals milk (cow, sheep, goat) yoghurt." FOOD CHEMISTRY , vol.127, no.1, pp.333-339, 2011

Senel, E. Atamer, M. And Oztekin, F. S. (2011) . "The oxidative and lipolytic stability of Yayik butter produced from different species of mammals milk (cow, sheep, goat) yoghurt." FOOD CHEMISTRY , vol.127, no.1, pp.333-339.

@article{article, author={EBRU ŞENEL ÖZKAN Et Al. }, title={The oxidative and lipolytic stability of Yayik butter produced from different species of mammals milk (cow, sheep, goat) yoghurt}, journal={FOOD CHEMISTRY}, year=2011, pages={333-339} }