Makale
Tam Makale
Uluslararası
2017
A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey
American Journal of Food Science and Technology
Cilt 5 · ss. 6–10 · 01.01.2017
Atıf için künye
ÇETİNKAYA, A., & Kaban, G. (2017). A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey. American Journal of Food Science and Technology, 5, 6–10.
BibTeX
@article{cetinkaya2017-271403,
author = {ÇETİNKAYA, ASYA and Kaban, Güzin},
title = {A View on volatile compounds of kars gruyere cheesei a traditional cheese in Turkey},
journal = {American Journal of Food Science and Technology},
year = {2017},
volume = {5},
pages = {6--10},
url = {https://akademik.atauni.edu.tr/yayinlar/271403-a-view-on-volatile-compounds-of-kars-gruyere-cheesei-a-traditional-cheese-in}
}