APA (7th ed.) Citation

Akgül, F. Y., Yetişemiyen, A., Şenel, E., Durlu-Özkaya, F., Öztekin, Ş., & Şanlı, E. (2019). Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish Science and Technology Publishing (TURSTEP).

Chicago Style (17th ed.) Citation

Akgül, Filiz Yıldız, Atila Yetişemiyen, Ebru Şenel, Fügen Durlu-Özkaya, Şebnem Öztekin, and Ebru Şanlı. Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish Science and Technology Publishing (TURSTEP), 2019.

MLA (9th ed.) Citation

Akgül, Filiz Yıldız, et al. Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish Science and Technology Publishing (TURSTEP), 2019.