YANGILAR, F. 2016. Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Gobek Kashar Cheese during Ripening Time. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.3 , 377-388.

YANGILAR, F., (2016). Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Gobek Kashar Cheese during Ripening Time. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.3, 377-388.

YANGILAR, FİLİZ. "Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Gobek Kashar Cheese during Ripening Time," KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.3, 377-388, 2016

YANGILAR, FİLİZ. "Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Gobek Kashar Cheese during Ripening Time." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.3, pp.377-388, 2016

YANGILAR, F. (2016) . "Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Gobek Kashar Cheese during Ripening Time." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.3, pp.377-388.

@article{article, author={FİLİZ YANGILAR}, title={Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Gobek Kashar Cheese during Ripening Time}, journal={KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES}, year=2016, pages={377-388} }