GÜNEŞER, O. Et Al. 2013. OPTIMIZATION OF BIOFLAVOR PRODUCTION FROM WHEY BY USING KLUYVEROMYCES MARXIANUS A RESPONSE SURFACE APPROACH. 4.EUROPEAN YEAST FLAVOUR WORKSHOP .

GÜNEŞER, O., YÜCEER, Y., ÖZMEN TOĞAY, S., İŞLETEN HOŞOĞLU, M., & ELİBOL, M., (2013). OPTIMIZATION OF BIOFLAVOR PRODUCTION FROM WHEY BY USING KLUYVEROMYCES MARXIANUS A RESPONSE SURFACE APPROACH . 4.EUROPEAN YEAST FLAVOUR WORKSHOP

GÜNEŞER, ONUR Et Al. "OPTIMIZATION OF BIOFLAVOR PRODUCTION FROM WHEY BY USING KLUYVEROMYCES MARXIANUS A RESPONSE SURFACE APPROACH," 4.EUROPEAN YEAST FLAVOUR WORKSHOP, 2013

GÜNEŞER, ONUR Et Al. "OPTIMIZATION OF BIOFLAVOR PRODUCTION FROM WHEY BY USING KLUYVEROMYCES MARXIANUS A RESPONSE SURFACE APPROACH." 4.EUROPEAN YEAST FLAVOUR WORKSHOP , 2013

GÜNEŞER, O. Et Al. (2013) . "OPTIMIZATION OF BIOFLAVOR PRODUCTION FROM WHEY BY USING KLUYVEROMYCES MARXIANUS A RESPONSE SURFACE APPROACH." 4.EUROPEAN YEAST FLAVOUR WORKSHOP .

@conferencepaper{conferencepaper, author={ONUR GÜNEŞER Et Al. }, title={OPTIMIZATION OF BIOFLAVOR PRODUCTION FROM WHEY BY USING KLUYVEROMYCES MARXIANUS A RESPONSE SURFACE APPROACH}, congress name={4.EUROPEAN YEAST FLAVOUR WORKSHOP}, city={}, country={}, year={2013}}