Budak, Ş. Et Al. 2016. The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening. INTERNATIONAL DAIRY JOURNAL , vol.58 , 50-53.

Budak, Ş., Figge, M. J., Houbraken, J., & de Vries, R. P., (2016). The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening. INTERNATIONAL DAIRY JOURNAL , vol.58, 50-53.

Budak, ŞEBNEM Et Al. "The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening," INTERNATIONAL DAIRY JOURNAL , vol.58, 50-53, 2016

Budak, ŞEBNEM Et Al. "The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening." INTERNATIONAL DAIRY JOURNAL , vol.58, pp.50-53, 2016

Budak, Ş. Et Al. (2016) . "The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening." INTERNATIONAL DAIRY JOURNAL , vol.58, pp.50-53.

@article{article, author={ŞEBNEM BUDAK Et Al. }, title={The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2016, pages={50-53} }