Gursoy, O. Et Al. 2018. Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Sogle tulum (goat's skin bag) cheese. ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , vol.90, no.4 , 3661-3674.

Gursoy, O., KÜÇÜKÇETİN, A., Gokce, O., ERGİN, F., & Kocaturk, K., (2018). Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Sogle tulum (goat's skin bag) cheese. ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , vol.90, no.4, 3661-3674.

Gursoy, Oguz Et Al. "Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Sogle tulum (goat's skin bag) cheese," ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , vol.90, no.4, 3661-3674, 2018

Gursoy, Oguz Et Al. "Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Sogle tulum (goat's skin bag) cheese." ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , vol.90, no.4, pp.3661-3674, 2018

Gursoy, O. Et Al. (2018) . "Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Sogle tulum (goat's skin bag) cheese." ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , vol.90, no.4, pp.3661-3674.

@article{article, author={Oguz Gursoy Et Al. }, title={Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Sogle tulum (goat's skin bag) cheese}, journal={ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS}, year=2018, pages={3661-3674} }