Jalilzadeh, A. Et Al. 2019. The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin orLysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese. JOURNAL OF FOOD SCİENCE AND TECHNOLOGY , vol.87, no.16 , 289-299.

Jalilzadeh, A., Hesari, J., Peighambardoust, S., Jodeiri, H., & Cavidoğlu, İ., (2019). The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin orLysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese. JOURNAL OF FOOD SCİENCE AND TECHNOLOGY , vol.87, no.16, 289-299.

Jalilzadeh, Abbas Et Al. "The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin orLysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese," JOURNAL OF FOOD SCİENCE AND TECHNOLOGY , vol.87, no.16, 289-299, 2019

Jalilzadeh, Abbas Et Al. "The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin orLysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese." JOURNAL OF FOOD SCİENCE AND TECHNOLOGY , vol.87, no.16, pp.289-299, 2019

Jalilzadeh, A. Et Al. (2019) . "The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin orLysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese." JOURNAL OF FOOD SCİENCE AND TECHNOLOGY , vol.87, no.16, pp.289-299.

@article{article, author={Abbas Jalilzadeh Et Al. }, title={The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin orLysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese}, journal={JOURNAL OF FOOD SCİENCE AND TECHNOLOGY}, year=2019, pages={289-299} }