YALÇIN, Ü. Et Al. 2021. The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.11, no.1 , 290-300.

YALÇIN, Ü., ANDİÇ, S., & AKKOL, S., (2021). The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.11, no.1, 290-300.

YALÇIN, ÜMİT, Seval Andiç, And Suna Akkol. "The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese," Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.11, no.1, 290-300, 2021

YALÇIN, ÜMİT Et Al. "The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese." Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.11, no.1, pp.290-300, 2021

YALÇIN, Ü. ANDİÇ, S. And AKKOL, S. (2021) . "The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese." Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.11, no.1, pp.290-300.

@article{article, author={ÜMİT YALÇIN Et Al. }, title={The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese}, journal={Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi}, year=2021, pages={290-300} }