DAĞDEMİR, E. Et Al. 2016. The Effects of Coating with Beeswax on Volatile Compounds and Proteolysis Levels of Kashar Cheese During Ripening. 2nd Congress on Food Structure and Design .

DAĞDEMİR, E., YILMAZ, F., & HAYALOĞLU, A. A., (2016). The Effects of Coating with Beeswax on Volatile Compounds and Proteolysis Levels of Kashar Cheese During Ripening . 2nd Congress on Food Structure and Design

DAĞDEMİR, ELİF, FIRAT YILMAZ, And ALİ ADNAN HAYALOĞLU. "The Effects of Coating with Beeswax on Volatile Compounds and Proteolysis Levels of Kashar Cheese During Ripening," 2nd Congress on Food Structure and Design, 2016

DAĞDEMİR, ELİF Et Al. "The Effects of Coating with Beeswax on Volatile Compounds and Proteolysis Levels of Kashar Cheese During Ripening." 2nd Congress on Food Structure and Design , 2016

DAĞDEMİR, E. YILMAZ, F. And HAYALOĞLU, A. A. (2016) . "The Effects of Coating with Beeswax on Volatile Compounds and Proteolysis Levels of Kashar Cheese During Ripening." 2nd Congress on Food Structure and Design .

@conferencepaper{conferencepaper, author={ELİF DAĞDEMİR Et Al. }, title={The Effects of Coating with Beeswax on Volatile Compounds and Proteolysis Levels of Kashar Cheese During Ripening}, congress name={2nd Congress on Food Structure and Design}, city={}, country={}, year={2016}}