GÜN, İ. Et Al. 2019. Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.23 , 131-138.

GÜN, İ., GÜNEŞER, O., YÜCEER, Y., SEYDİM, Z. B., Torun, F., & Çakıcı, S., (2019). Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.23, 131-138.

GÜN, İLHAN Et Al. "Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods," Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.23, 131-138, 2019

GÜN, İLHAN Et Al. "Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods." Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.23, pp.131-138, 2019

GÜN, İ. Et Al. (2019) . "Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods." Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.23, pp.131-138.

@article{article, author={İLHAN GÜN Et Al. }, title={Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods}, journal={Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi}, year=2019, pages={131-138} }