HAYALOĞLU, A. A. And ŞAHİNGİL, D. 2016. Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese. International Turkic World Conference on Chemical Sciences and Technologies .

HAYALOĞLU, A. A., & ŞAHİNGİL, D., (2016). Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese . International Turkic World Conference on Chemical Sciences and Technologies

HAYALOĞLU, ALİ, And DİDEM ŞAHİNGİL. "Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese," International Turkic World Conference on Chemical Sciences and Technologies, 2016

HAYALOĞLU, ALİ A. And ŞAHİNGİL, DİDEM. "Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese." International Turkic World Conference on Chemical Sciences and Technologies , 2016

HAYALOĞLU, A. A. And ŞAHİNGİL, D. (2016) . "Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese." International Turkic World Conference on Chemical Sciences and Technologies .

@conferencepaper{conferencepaper, author={ALİ ADNAN HAYALOĞLU And author={DİDEM ŞAHİNGİL}, title={Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese}, congress name={International Turkic World Conference on Chemical Sciences and Technologies}, city={}, country={}, year={2016}}