ÖZMEN TOĞAY, S. Et Al. 2017. Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale. International Journal of Dairy Technology , vol.70, no.4 , 514-525.

ÖZMEN TOĞAY, S., GÜNEŞER, O., & Karagul Yuceer, Y., (2017). Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale. International Journal of Dairy Technology , vol.70, no.4, 514-525.

ÖZMEN TOĞAY, SİNE, ONUR GÜNEŞER, And Yonca Karagul Yuceer. "Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale," International Journal of Dairy Technology , vol.70, no.4, 514-525, 2017

ÖZMEN TOĞAY, SİNE Ö. Et Al. "Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale." International Journal of Dairy Technology , vol.70, no.4, pp.514-525, 2017

ÖZMEN TOĞAY, S. GÜNEŞER, O. And Karagul Yuceer, Y. (2017) . "Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale." International Journal of Dairy Technology , vol.70, no.4, pp.514-525.

@article{article, author={SİNE ÖZMEN TOĞAY Et Al. }, title={Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale}, journal={International Journal of Dairy Technology}, year=2017, pages={514-525} }