YILDIZ AKGÜL, F. Et Al. 2019. Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation.. Turkish Journal of Agriculture-Food Science and Technology , vol.7, no.4 , 560-566.

YILDIZ AKGÜL, F., Atila, Y., ŞENEL, E., Fügen, D. Ö., Şebnem, Ö., & Ebru, Ş., (2019). Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation.. Turkish Journal of Agriculture-Food Science and Technology , vol.7, no.4, 560-566.

YILDIZ AKGÜL, FİLİZ Et Al. "Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation.," Turkish Journal of Agriculture-Food Science and Technology , vol.7, no.4, 560-566, 2019

YILDIZ AKGÜL, FİLİZ Y. Et Al. "Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation.." Turkish Journal of Agriculture-Food Science and Technology , vol.7, no.4, pp.560-566, 2019

YILDIZ AKGÜL, F. Et Al. (2019) . "Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation.." Turkish Journal of Agriculture-Food Science and Technology , vol.7, no.4, pp.560-566.

@article{article, author={FİLİZ YILDIZ AKGÜL Et Al. }, title={Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation.}, journal={Turkish Journal of Agriculture-Food Science and Technology}, year=2019, pages={560-566} }