Suna, G. And YILMAZ ERSAN, L. 2022. Utilization of microalgae in probiotic white brined cheese. MLJEKARSTVO , vol.72, no.2 , 88-104.

Suna, G., & YILMAZ ERSAN, L., (2022). Utilization of microalgae in probiotic white brined cheese. MLJEKARSTVO , vol.72, no.2, 88-104.

Suna, Gizem, And LÜTFİYE YILMAZ ERSAN. "Utilization of microalgae in probiotic white brined cheese," MLJEKARSTVO , vol.72, no.2, 88-104, 2022

Suna, Gizem And YILMAZ ERSAN, LÜTFİYE Y. . "Utilization of microalgae in probiotic white brined cheese." MLJEKARSTVO , vol.72, no.2, pp.88-104, 2022

Suna, G. And YILMAZ ERSAN, L. (2022) . "Utilization of microalgae in probiotic white brined cheese." MLJEKARSTVO , vol.72, no.2, pp.88-104.

@article{article, author={Gizem Suna And author={LÜTFİYE YILMAZ ERSAN}, title={Utilization of microalgae in probiotic white brined cheese}, journal={MLJEKARSTVO}, year=2022, pages={88-104} }