DAGDELEN, S. Et Al. 2014. VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.4 , 1716-1725.

DAGDELEN, S., BİLENLER, T., DURMAZ, G., GOKBULUT, İ., HAYALOĞLU, A. A., & KARABULUT, İ., (2014). VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.4, 1716-1725.

DAGDELEN, S. Et Al. "VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.4, 1716-1725, 2014

DAGDELEN, S. Et Al. "VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.4, pp.1716-1725, 2014

DAGDELEN, S. Et Al. (2014) . "VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.4, pp.1716-1725.

@article{article, author={S. DAGDELEN Et Al. }, title={VOLATILE COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HERBAL PLANTS USED IN THE MANUFACTURE OF VAN HERBY (OTLU) CHEESE}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2014, pages={1716-1725} }