Oruc, H. Et Al. 2006. Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.23, no.2 , 190-195.

Oruc, H., Cibik, R., Yilmaz, E., & Kalkanli, O., (2006). Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.23, no.2, 190-195.

Oruc, HH Et Al. "Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese," FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.23, no.2, 190-195, 2006

Oruc, HH Et Al. "Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese." FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.23, no.2, pp.190-195, 2006

Oruc, H. Et Al. (2006) . "Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese." FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , vol.23, no.2, pp.190-195.

@article{article, author={HH Oruc Et Al. }, title={Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese}, journal={FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT}, year=2006, pages={190-195} }