R. TEMİZKAN Et Al. , "Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.12, pp.2643-2649, 2014
TEMİZKAN, R. Et Al. 2014. Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.12 , 2643-2649.
TEMİZKAN, R., Yasar, K., & HAYALOĞLU, A. A., (2014). Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.12, 2643-2649.
TEMİZKAN, RIZA, Kurban Yasar, And ALİ ADNAN HAYALOĞLU. "Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.12, 2643-2649, 2014
TEMİZKAN, RIZA Et Al. "Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.12, pp.2643-2649, 2014
TEMİZKAN, R. Yasar, K. And HAYALOĞLU, A. A. (2014) . "Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.12, pp.2643-2649.
@article{article, author={RIZA TEMİZKAN Et Al. }, title={Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2014, pages={2643-2649} }