Dalca, S. H. Et Al. 2018. Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses. MLJEKARSTVO , vol.68, no.4 , 320-330.

Dalca, S. H., Simsek, Ö., Gursoy, O., & Yilmaz, Y., (2018). Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses. MLJEKARSTVO , vol.68, no.4, 320-330.

Dalca, Selime Et Al. "Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses," MLJEKARSTVO , vol.68, no.4, 320-330, 2018

Dalca, Selime H. Et Al. "Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses." MLJEKARSTVO , vol.68, no.4, pp.320-330, 2018

Dalca, S. H. Et Al. (2018) . "Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses." MLJEKARSTVO , vol.68, no.4, pp.320-330.

@article{article, author={Selime Hazir Dalca Et Al. }, title={Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses}, journal={MLJEKARSTVO}, year=2018, pages={320-330} }