H. Medjoudj Et Al. , "Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.8, pp.1876-1893, 2017
Medjoudj, H. Et Al. 2017. Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.8 , 1876-1893.
Medjoudj, H., Zidoune, M. N., & HAYALOĞLU, A. A., (2017). Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.8, 1876-1893.
Medjoudj, Hacene, Mohammed Nasreddine Zidoune, And ALİ ADNAN HAYALOĞLU. "Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.8, 1876-1893, 2017
Medjoudj, Hacene Et Al. "Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.8, pp.1876-1893, 2017
Medjoudj, H. Zidoune, M. N. And HAYALOĞLU, A. A. (2017) . "Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.8, pp.1876-1893.
@article{article, author={Hacene Medjoudj Et Al. }, title={Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2017, pages={1876-1893} }