Cetinkaya, F. And Soyutemiz, G. E. 2006. Microbiological and chemical changes throughout the manufacture and ripening of kashar: a traditional Turkish cheese. TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.30, no.4 , 397-404.

Cetinkaya, F., & Soyutemiz, G. E., (2006). Microbiological and chemical changes throughout the manufacture and ripening of kashar: a traditional Turkish cheese. TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.30, no.4, 397-404.

Cetinkaya, FİGEN, And GÜL ECE SOYUTEMİZ. "Microbiological and chemical changes throughout the manufacture and ripening of kashar: a traditional Turkish cheese," TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.30, no.4, 397-404, 2006

Cetinkaya, FİGEN And Soyutemiz, GÜL E. . "Microbiological and chemical changes throughout the manufacture and ripening of kashar: a traditional Turkish cheese." TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.30, no.4, pp.397-404, 2006

Cetinkaya, F. And Soyutemiz, G. E. (2006) . "Microbiological and chemical changes throughout the manufacture and ripening of kashar: a traditional Turkish cheese." TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.30, no.4, pp.397-404.

@article{article, author={FİGEN ÇETİNKAYA And author={GÜL ECE SOYUTEMİZ}, title={Microbiological and chemical changes throughout the manufacture and ripening of kashar: a traditional Turkish cheese}, journal={TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES}, year=2006, pages={397-404} }