sulejmani, e. And HAYALOĞLU, A. A. 2016. A Comparative Study by GC MS of the Flavour Volatiles Produced during the Ripening of Raw and Pasteurized Macedonian Goat Cheese. International Turkic World Conference on Chemical Sciences and Technologies .

sulejmani, e., & HAYALOĞLU, A. A., (2016). A Comparative Study by GC MS of the Flavour Volatiles Produced during the Ripening of Raw and Pasteurized Macedonian Goat Cheese . International Turkic World Conference on Chemical Sciences and Technologies

sulejmani, erhan, And ALİ ADNAN HAYALOĞLU. "A Comparative Study by GC MS of the Flavour Volatiles Produced during the Ripening of Raw and Pasteurized Macedonian Goat Cheese," International Turkic World Conference on Chemical Sciences and Technologies, 2016

sulejmani, erhan And HAYALOĞLU, ALİ A. . "A Comparative Study by GC MS of the Flavour Volatiles Produced during the Ripening of Raw and Pasteurized Macedonian Goat Cheese." International Turkic World Conference on Chemical Sciences and Technologies , 2016

sulejmani, e. And HAYALOĞLU, A. A. (2016) . "A Comparative Study by GC MS of the Flavour Volatiles Produced during the Ripening of Raw and Pasteurized Macedonian Goat Cheese." International Turkic World Conference on Chemical Sciences and Technologies .

@conferencepaper{conferencepaper, author={erhan sulejmani And author={ALİ ADNAN HAYALOĞLU}, title={A Comparative Study by GC MS of the Flavour Volatiles Produced during the Ripening of Raw and Pasteurized Macedonian Goat Cheese}, congress name={International Turkic World Conference on Chemical Sciences and Technologies}, city={}, country={}, year={2016}}