H. Medjoudj Et Al. , "Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2018
Medjoudj, H. Et Al. 2018. Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20 .
Medjoudj, H., Aouar, L., Zidoune, M. N., & HAYALOĞLU, A. A., (2018). Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20.
Medjoudj, Hacene Et Al. "Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2018
Medjoudj, Hacene Et Al. "Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2018
Medjoudj, H. Et Al. (2018) . "Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20.
@article{article, author={Hacene Medjoudj Et Al. }, title={Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat's raw milk}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2018}