Z. TARAKÇI Et Al. , "Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.2, pp.287-299, 2011
TARAKÇI, Z. Et Al. 2011. Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.2 , 287-299.
TARAKÇI, Z., Temiz, H., Aykut, U., & Turhan, S., (2011). Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.2, 287-299.
TARAKÇI, ZEKAİ Et Al. "Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.2, 287-299, 2011
TARAKÇI, ZEKAİ Et Al. "Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.2, pp.287-299, 2011
TARAKÇI, Z. Et Al. (2011) . "Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.14, no.2, pp.287-299.
@article{article, author={ZEKAİ TARAKÇI Et Al. }, title={Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2011, pages={287-299} }