O. AYDEMİR Et Al. , "Microbial communities involved in Kasar cheese ripening," FOOD MICROBIOLOGY , vol.46, pp.587-595, 2015
AYDEMİR, O. Et Al. 2015. Microbial communities involved in Kasar cheese ripening. FOOD MICROBIOLOGY , vol.46 , 587-595.
AYDEMİR, O., Harth, H., Weckx, S., Dervisoglu, M., & De Vuyst, L., (2015). Microbial communities involved in Kasar cheese ripening. FOOD MICROBIOLOGY , vol.46, 587-595.
AYDEMİR, OĞUZ Et Al. "Microbial communities involved in Kasar cheese ripening," FOOD MICROBIOLOGY , vol.46, 587-595, 2015
AYDEMİR, OĞUZ Et Al. "Microbial communities involved in Kasar cheese ripening." FOOD MICROBIOLOGY , vol.46, pp.587-595, 2015
AYDEMİR, O. Et Al. (2015) . "Microbial communities involved in Kasar cheese ripening." FOOD MICROBIOLOGY , vol.46, pp.587-595.
@article{article, author={OĞUZ AYDEMİR Et Al. }, title={Microbial communities involved in Kasar cheese ripening}, journal={FOOD MICROBIOLOGY}, year=2015, pages={587-595} }