D. S. Atik Et Al. , "The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin," INTERNATIONAL DAIRY JOURNAL , vol.117, 2021
Atik, D. S. Et Al. 2021. The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin. INTERNATIONAL DAIRY JOURNAL , vol.117 .
Atik, D. S., AKIN, N., AKAL DEMİRDÖĞEN, H. C., & Kocak, C., (2021). The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin. INTERNATIONAL DAIRY JOURNAL , vol.117.
Atik, Didem Et Al. "The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin," INTERNATIONAL DAIRY JOURNAL , vol.117, 2021
Atik, Didem S. Et Al. "The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin." INTERNATIONAL DAIRY JOURNAL , vol.117, 2021
Atik, D. S. Et Al. (2021) . "The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin." INTERNATIONAL DAIRY JOURNAL , vol.117.
@article{article, author={Didem Sozeri Atik Et Al. }, title={The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2021}