Diler, M. Et Al. 2018. EFFECTS OF THE DURATION OF HEAT TREATMENT AND RIPENING ON THE FORMATION OF BIOGENIC AMINES IN EZINE CHEESE. GIDA , vol.43, no.4 , 687-701.

Diler, M., Akbağ, E., Işık, V., Avşar, G. E., Erkayacan, H., GÜNEŞER, O., ... YÜCEER, Y.(2018). EFFECTS OF THE DURATION OF HEAT TREATMENT AND RIPENING ON THE FORMATION OF BIOGENIC AMINES IN EZINE CHEESE. GIDA , vol.43, no.4, 687-701.

Diler, Mehmet Et Al. "EFFECTS OF THE DURATION OF HEAT TREATMENT AND RIPENING ON THE FORMATION OF BIOGENIC AMINES IN EZINE CHEESE," GIDA , vol.43, no.4, 687-701, 2018

Diler, Mehmet Et Al. "EFFECTS OF THE DURATION OF HEAT TREATMENT AND RIPENING ON THE FORMATION OF BIOGENIC AMINES IN EZINE CHEESE." GIDA , vol.43, no.4, pp.687-701, 2018

Diler, M. Et Al. (2018) . "EFFECTS OF THE DURATION OF HEAT TREATMENT AND RIPENING ON THE FORMATION OF BIOGENIC AMINES IN EZINE CHEESE." GIDA , vol.43, no.4, pp.687-701.

@article{article, author={Mehmet Diler Et Al. }, title={EFFECTS OF THE DURATION OF HEAT TREATMENT AND RIPENING ON THE FORMATION OF BIOGENIC AMINES IN EZINE CHEESE}, journal={GIDA}, year=2018, pages={687-701} }