ERBAY, Z. Et Al. 2018. Effects of the combined use of different commercial proteolytic enzymes in the production of enzyme-modified cheese with ripened white cheese flavor. International Conference on Raw Materials to Processed Foods , (Antalya, Turkey), 67.

ERBAY, Z., salum, p., Govce, G., BAŞ, D., KENDİRCİ, P., KELEBEK, H., ... ÇAM, M.(2018). Effects of the combined use of different commercial proteolytic enzymes in the production of enzyme-modified cheese with ripened white cheese flavor . International Conference on Raw Materials to Processed Foods (pp.67). Antalya, Turkey

ERBAY, ZAFER Et Al. "Effects of the combined use of different commercial proteolytic enzymes in the production of enzyme-modified cheese with ripened white cheese flavor," International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 2018

ERBAY, ZAFER Et Al. "Effects of the combined use of different commercial proteolytic enzymes in the production of enzyme-modified cheese with ripened white cheese flavor." International Conference on Raw Materials to Processed Foods , Antalya, Turkey, pp.67, 2018

ERBAY, Z. Et Al. (2018) . "Effects of the combined use of different commercial proteolytic enzymes in the production of enzyme-modified cheese with ripened white cheese flavor." International Conference on Raw Materials to Processed Foods , Antalya, Turkey, p.67.

@conferencepaper{conferencepaper, author={ZAFER ERBAY Et Al. }, title={Effects of the combined use of different commercial proteolytic enzymes in the production of enzyme-modified cheese with ripened white cheese flavor}, congress name={International Conference on Raw Materials to Processed Foods}, city={Antalya}, country={Turkey}, year={2018}, pages={67} }