O. Sağdıç Et Al. , "Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters," Journal of Tekirdag Agricultural Faculty , vol.14, no.2, 2017
Sağdıç, O. Et Al. 2017. Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters. Journal of Tekirdag Agricultural Faculty , vol.14, no.2 .
Sağdıç, O., Cankurt, H., Törnük, F., & Arıcı, M., (2017). Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters. Journal of Tekirdag Agricultural Faculty , vol.14, no.2.
Sağdıç, Osman Et Al. "Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters," Journal of Tekirdag Agricultural Faculty , vol.14, no.2, 2017
Sağdıç, Osman Et Al. "Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters." Journal of Tekirdag Agricultural Faculty , vol.14, no.2, 2017
Sağdıç, O. Et Al. (2017) . "Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters." Journal of Tekirdag Agricultural Faculty , vol.14, no.2.
@article{article, author={Osman Sağdıç Et Al. }, title={Change in Physicochemical, Microbiological and Textural Properties of Raw Milk White Cheese During Ripening: Effect of Thyme and Garlic Aromatic Waters}, journal={Journal of Tekirdag Agricultural Faculty}, year=2017}