Eroglu, A. Et Al. 2016. Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.69, no.2 , 243-253.

Eroglu, A., TOKER, Ö. S., & DOĞAN, M., (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.69, no.2, 243-253.

Eroglu, Ali, Ömer Said TOKER, And MAHMUT DOĞAN. "Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.69, no.2, 243-253, 2016

Eroglu, Ali Et Al. "Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.69, no.2, pp.243-253, 2016

Eroglu, A. TOKER, Ö. S. And DOĞAN, M. (2016) . "Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.69, no.2, pp.243-253.

@article{article, author={Ali Eroglu Et Al. }, title={Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2016, pages={243-253} }