O. TOMAR, "The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.2, pp.218-228, 2019
TOMAR, O. 2019. The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.2 , 218-228.
TOMAR, O., (2019). The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.2, 218-228.
TOMAR, OKTAY. "The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.2, 218-228, 2019
TOMAR, OKTAY. "The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.2, pp.218-228, 2019
TOMAR, O. (2019) . "The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.2, pp.218-228.
@article{article, author={OKTAY TOMAR}, title={The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2019, pages={218-228} }