Tarakci, Z. Et Al. 2005. The effect of black cumin on ripening of Tulum cheese. Archiv fur Lebensmittelhygiene , vol.56, no.6 , 135-139.

Tarakci, Z., Ekici, K., Sagdic, O., & Kucukoner, E., (2005). The effect of black cumin on ripening of Tulum cheese. Archiv fur Lebensmittelhygiene , vol.56, no.6, 135-139.

Tarakci, Zekai Et Al. "The effect of black cumin on ripening of Tulum cheese," Archiv fur Lebensmittelhygiene , vol.56, no.6, 135-139, 2005

Tarakci, Zekai Et Al. "The effect of black cumin on ripening of Tulum cheese." Archiv fur Lebensmittelhygiene , vol.56, no.6, pp.135-139, 2005

Tarakci, Z. Et Al. (2005) . "The effect of black cumin on ripening of Tulum cheese." Archiv fur Lebensmittelhygiene , vol.56, no.6, pp.135-139.

@article{article, author={Zekai Tarakci Et Al. }, title={The effect of black cumin on ripening of Tulum cheese}, journal={Archiv fur Lebensmittelhygiene}, year=2005, pages={135-139} }