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., & YÜCEER, 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 YÜCEER. "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 YÜCEER, 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} }