IŞIK, S. Et Al. 2020. Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi , vol.24, no.4 , 409-419.

IŞIK, S., BOZKURT, F., Guner, S., Işık, S., & Topalcengiz, Z., (2020). Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi , vol.24, no.4, 409-419.

IŞIK, Sefa Et Al. "Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş," Harran Tarım ve Gıda Bilimleri Dergisi , vol.24, no.4, 409-419, 2020

IŞIK, Sefa Et Al. "Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş." Harran Tarım ve Gıda Bilimleri Dergisi , vol.24, no.4, pp.409-419, 2020

IŞIK, S. Et Al. (2020) . "Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş." Harran Tarım ve Gıda Bilimleri Dergisi , vol.24, no.4, pp.409-419.

@article{article, author={Sefa IŞIK Et Al. }, title={Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş}, journal={Harran Tarım ve Gıda Bilimleri Dergisi}, year=2020, pages={409-419} }