CANKURT, H. 2019. The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese. FOODS , vol.8, no.4 .

CANKURT, H., (2019). The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese. FOODS , vol.8, no.4.

CANKURT, HASAN. "The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese," FOODS , vol.8, no.4, 2019

CANKURT, HASAN. "The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese." FOODS , vol.8, no.4, 2019

CANKURT, H. (2019) . "The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese." FOODS , vol.8, no.4.

@article{article, author={HASAN CANKURT}, title={The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese}, journal={FOODS}, year=2019}