TARAKCI, Z. Et Al. 2004. Some properties of fresh and ripened herby cheese, a traditional variety produced in turkey. FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.42, no.1 , 47-50.

TARAKCI, Z., COSKUN, H., & Tuncturk, Y., (2004). Some properties of fresh and ripened herby cheese, a traditional variety produced in turkey. FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.42, no.1, 47-50.

TARAKCI, Z, Hatice COSKUN, And Yusuf Tunçtürk. "Some properties of fresh and ripened herby cheese, a traditional variety produced in turkey," FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.42, no.1, 47-50, 2004

TARAKCI, Z Et Al. "Some properties of fresh and ripened herby cheese, a traditional variety produced in turkey." FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.42, no.1, pp.47-50, 2004

TARAKCI, Z. COSKUN, H. And Tuncturk, Y. (2004) . "Some properties of fresh and ripened herby cheese, a traditional variety produced in turkey." FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.42, no.1, pp.47-50.

@article{article, author={Z TARAKCI Et Al. }, title={Some properties of fresh and ripened herby cheese, a traditional variety produced in turkey}, journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY}, year=2004, pages={47-50} }