HAYALOĞLU, A. A. Et Al. 2015. Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties. 18. EuroFoodChem, Madrid, Spain .

HAYALOĞLU, A. A., ŞAHİNGİL, D., & Gökçe, Y., (2015). Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties . 18. EuroFoodChem, Madrid, Spain

HAYALOĞLU, ALİ, DİDEM ŞAHİNGİL, And Yasemin Gökçe. "Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties," 18. EuroFoodChem, Madrid, Spain, 2015

HAYALOĞLU, ALİ A. Et Al. "Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties." 18. EuroFoodChem, Madrid, Spain , 2015

HAYALOĞLU, A. A. ŞAHİNGİL, D. And Gökçe, Y. (2015) . "Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties." 18. EuroFoodChem, Madrid, Spain .

@conferencepaper{conferencepaper, author={ALİ ADNAN HAYALOĞLU Et Al. }, title={Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties}, congress name={18. EuroFoodChem, Madrid, Spain}, city={}, country={}, year={2015}}