Cankurt, H. 2019. The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese. Foods , vol.8, no.4 .

Cankurt, H., (2019). The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese. Foods , vol.8, no.4.

Cankurt, Hasan. "The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese," Foods , vol.8, no.4, 2019

Cankurt, Hasan. "The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese." Foods , vol.8, no.4, 2019

Cankurt, H. (2019) . "The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese." Foods , vol.8, no.4.

@article{article, author={Hasan CANKURT}, title={The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese}, journal={Foods}, year=2019}