YANGILAR, F. And ÖZDEMİR, S. 2014. Effects of some technological parameters on chemical and sensory qualities and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process. Journal of Food, Agriculture & Environment , vol.12 , 32-39.

YANGILAR, F., & ÖZDEMİR, S., (2014). Effects of some technological parameters on chemical and sensory qualities and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process. Journal of Food, Agriculture & Environment , vol.12, 32-39.

YANGILAR, FİLİZ, And SALİH ÖZDEMİR. "Effects of some technological parameters on chemical and sensory qualities and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process," Journal of Food, Agriculture & Environment , vol.12, 32-39, 2014

YANGILAR, FİLİZ And ÖZDEMİR, SALİH. "Effects of some technological parameters on chemical and sensory qualities and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process." Journal of Food, Agriculture & Environment , vol.12, pp.32-39, 2014

YANGILAR, F. And ÖZDEMİR, S. (2014) . "Effects of some technological parameters on chemical and sensory qualities and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process." Journal of Food, Agriculture & Environment , vol.12, pp.32-39.

@article{article, author={FİLİZ YANGILAR And author={SALİH ÖZDEMİR}, title={Effects of some technological parameters on chemical and sensory qualities and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process}, journal={Journal of Food, Agriculture & Environment}, year=2014, pages={32-39} }