M. Yavuz Et Al. , "Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening," JOURNAL OF DAIRY RESEARCH , vol.88, pp.461-467, 2021
Yavuz, M. Et Al. 2021. Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening. JOURNAL OF DAIRY RESEARCH , vol.88 , 461-467.
Yavuz, M., KASAVİ, C., & Oner, E. T., (2021). Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening. JOURNAL OF DAIRY RESEARCH , vol.88, 461-467.
Yavuz, Mustafa, CEYDA KASAVİ, And EBRU TOKSOY ÖNER. "Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening," JOURNAL OF DAIRY RESEARCH , vol.88, 461-467, 2021
Yavuz, Mustafa Et Al. "Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening." JOURNAL OF DAIRY RESEARCH , vol.88, pp.461-467, 2021
Yavuz, M. KASAVİ, C. And Oner, E. T. (2021) . "Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening." JOURNAL OF DAIRY RESEARCH , vol.88, pp.461-467.
@article{article, author={Mustafa Yavuz Et Al. }, title={Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening}, journal={JOURNAL OF DAIRY RESEARCH}, year=2021, pages={461-467} }