Ekici, K. Et Al. 2010. Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening. ASIAN JOURNAL OF CHEMISTRY , vol.22, no.8 , 6133-6139.

Ekici, K., Tarakci, Z., ALEMDAR, S., & ALISARLI, M., (2010). Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening. ASIAN JOURNAL OF CHEMISTRY , vol.22, no.8, 6133-6139.

Ekici, Kamil Et Al. "Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening," ASIAN JOURNAL OF CHEMISTRY , vol.22, no.8, 6133-6139, 2010

Ekici, Kamil Et Al. "Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening." ASIAN JOURNAL OF CHEMISTRY , vol.22, no.8, pp.6133-6139, 2010

Ekici, K. Et Al. (2010) . "Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening." ASIAN JOURNAL OF CHEMISTRY , vol.22, no.8, pp.6133-6139.

@article{article, author={Kamil Ekici Et Al. }, title={Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening}, journal={ASIAN JOURNAL OF CHEMISTRY}, year=2010, pages={6133-6139} }