Tunçtürk, Y. Et Al. 2003. Nitrogen Fractions in Brine During Ripening of Herby Cheese (Otlu Peynir). INDIAN JOURNAL OF DAIRY SCIENCE , vol.56, no.4 , 208-212.

Tunçtürk, Y., Coşkun, H., & Ghosh, B. C., (2003). Nitrogen Fractions in Brine During Ripening of Herby Cheese (Otlu Peynir). INDIAN JOURNAL OF DAIRY SCIENCE , vol.56, no.4, 208-212.

Tunçtürk, Yusuf, Hayri Coşkun, And Bikash C. Ghosh. "Nitrogen Fractions in Brine During Ripening of Herby Cheese (Otlu Peynir)," INDIAN JOURNAL OF DAIRY SCIENCE , vol.56, no.4, 208-212, 2003

Tunçtürk, Yusuf Et Al. "Nitrogen Fractions in Brine During Ripening of Herby Cheese (Otlu Peynir)." INDIAN JOURNAL OF DAIRY SCIENCE , vol.56, no.4, pp.208-212, 2003

Tunçtürk, Y. Coşkun, H. And Ghosh, B. C. (2003) . "Nitrogen Fractions in Brine During Ripening of Herby Cheese (Otlu Peynir)." INDIAN JOURNAL OF DAIRY SCIENCE , vol.56, no.4, pp.208-212.

@article{article, author={Yusuf Tunçtürk Et Al. }, title={Nitrogen Fractions in Brine During Ripening of Herby Cheese (Otlu Peynir)}, journal={INDIAN JOURNAL OF DAIRY SCIENCE}, year=2003, pages={208-212} }