HAYALOĞLU, A. A. And ŞAHİNGİL, D. 2016. Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.. International Turkic World Conference on Chemical Sciences and Technologies , (Skopje, Macedonia).

HAYALOĞLU, A. A., & ŞAHİNGİL, D., (2016). Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese. . International Turkic World Conference on Chemical Sciences and Technologies, Skopje, Macedonia

HAYALOĞLU, ALİ, And DİDEM ŞAHİNGİL. "Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.," International Turkic World Conference on Chemical Sciences and Technologies, Skopje, Macedonia, 2016

HAYALOĞLU, ALİ A. And ŞAHİNGİL, DİDEM. "Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.." International Turkic World Conference on Chemical Sciences and Technologies , Skopje, Macedonia, 2016

HAYALOĞLU, A. A. And ŞAHİNGİL, D. (2016) . "Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.." International Turkic World Conference on Chemical Sciences and Technologies , Skopje, Macedonia.

@conferencepaper{conferencepaper, author={ALİ ADNAN HAYALOĞLU And author={DİDEM ŞAHİNGİL}, title={Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.}, congress name={International Turkic World Conference on Chemical Sciences and Technologies}, city={Skopje}, country={Macedonia}, year={2016}}