Baysal, S. And Özcan, T. 2020. Characterization and consumer liking of White cheeses from different milk fermentation: Correlation between sensory and instrumental analyses. INTERNATIONAL FOOD RESEARCH JOURNAL , vol.27, no.6 , 1132-1140.

Baysal, S., & Özcan, T., (2020). Characterization and consumer liking of White cheeses from different milk fermentation: Correlation between sensory and instrumental analyses. INTERNATIONAL FOOD RESEARCH JOURNAL , vol.27, no.6, 1132-1140.

Baysal, Serap, And TÜLAY ÖZCAN. "Characterization and consumer liking of White cheeses from different milk fermentation: Correlation between sensory and instrumental analyses," INTERNATIONAL FOOD RESEARCH JOURNAL , vol.27, no.6, 1132-1140, 2020

Baysal, Serap And Özcan, TÜLAY. "Characterization and consumer liking of White cheeses from different milk fermentation: Correlation between sensory and instrumental analyses." INTERNATIONAL FOOD RESEARCH JOURNAL , vol.27, no.6, pp.1132-1140, 2020

Baysal, S. And Özcan, T. (2020) . "Characterization and consumer liking of White cheeses from different milk fermentation: Correlation between sensory and instrumental analyses." INTERNATIONAL FOOD RESEARCH JOURNAL , vol.27, no.6, pp.1132-1140.

@article{article, author={Serap Baysal And author={TÜLAY ÖZCAN}, title={Characterization and consumer liking of White cheeses from different milk fermentation: Correlation between sensory and instrumental analyses}, journal={INTERNATIONAL FOOD RESEARCH JOURNAL}, year=2020, pages={1132-1140} }