Yuvaşen, A. Et Al. 2018. Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period. LWT - Food Science and Technology , vol.91 , 406-413.

Yuvaşen, A., Macit, E., & Dertli, E., (2018). Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period. LWT - Food Science and Technology , vol.91, 406-413.

Yuvaşen, Ayşe, Emine Macit, And Enes DERTLİ. "Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period," LWT - Food Science and Technology , vol.91, 406-413, 2018

Yuvaşen, Ayşe Et Al. "Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period." LWT - Food Science and Technology , vol.91, pp.406-413, 2018

Yuvaşen, A. Macit, E. And Dertli, E. (2018) . "Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period." LWT - Food Science and Technology , vol.91, pp.406-413.

@article{article, author={Ayşe Yuvaşen Et Al. }, title={Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period}, journal={LWT - Food Science and Technology}, year=2018, pages={406-413} }