YILMAZ ERSAN, L. And Kurdal, E. 2008. Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5 , 437-444.

YILMAZ ERSAN, L., & Kurdal, E., (2008). Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, 437-444.

YILMAZ ERSAN, LÜTFİYE, And Ekrem Kurdal. "Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, 437-444, 2008

YILMAZ ERSAN, LÜTFİYE Y. And Kurdal, Ekrem. "Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, pp.437-444, 2008

YILMAZ ERSAN, L. And Kurdal, E. (2008) . "Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, pp.437-444.

@article{article, author={LÜTFİYE YILMAZ ERSAN And author={Ekrem Kurdal}, title={Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2008, pages={437-444} }