İPEK, D. And Zorba, N. N. D. 2018. Microbial load of white cheese process lines after CIP and COP: A case study in Turkey. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90 , 505-512.

İPEK, D., & Zorba, N. N. D., (2018). Microbial load of white cheese process lines after CIP and COP: A case study in Turkey. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90, 505-512.

İPEK, DİLVİN, And NÜKHET NİLÜFER DEMİREL ZORBA. "Microbial load of white cheese process lines after CIP and COP: A case study in Turkey," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90, 505-512, 2018

İPEK, DİLVİN And Zorba, NÜKHET N. . "Microbial load of white cheese process lines after CIP and COP: A case study in Turkey." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90, pp.505-512, 2018

İPEK, D. And Zorba, N. N. D. (2018) . "Microbial load of white cheese process lines after CIP and COP: A case study in Turkey." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90, pp.505-512.

@article{article, author={DİLVİN İPEK And author={NÜKHET NİLÜFER DEMİREL ZORBA}, title={Microbial load of white cheese process lines after CIP and COP: A case study in Turkey}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={505-512} }