ŞAHİNGİL, D. Et Al. 2014. Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. DAIRY SCIENCE & TECHNOLOGY , vol.94, no.6 , 603-623.

ŞAHİNGİL, D., HAYALOĞLU, A. A., ŞİMŞEK, O., & Ozer, B., (2014). Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. DAIRY SCIENCE & TECHNOLOGY , vol.94, no.6, 603-623.

ŞAHİNGİL, DİDEM Et Al. "Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture," DAIRY SCIENCE & TECHNOLOGY , vol.94, no.6, 603-623, 2014

ŞAHİNGİL, DİDEM Et Al. "Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture." DAIRY SCIENCE & TECHNOLOGY , vol.94, no.6, pp.603-623, 2014

ŞAHİNGİL, D. Et Al. (2014) . "Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture." DAIRY SCIENCE & TECHNOLOGY , vol.94, no.6, pp.603-623.

@article{article, author={DİDEM ŞAHİNGİL Et Al. }, title={Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture}, journal={DAIRY SCIENCE & TECHNOLOGY}, year=2014, pages={603-623} }