GÜLER, Z. And Gürsoy-Balci, A. C. 2011. Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage. Food Chemistry , vol.127, no.3 , 1065-1071.

GÜLER, Z., & Gürsoy-Balci, A. C., (2011). Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage. Food Chemistry , vol.127, no.3, 1065-1071.

GÜLER, ZEHRA, And Alev Canan Gürsoy-Balci. "Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage," Food Chemistry , vol.127, no.3, 1065-1071, 2011

GÜLER, ZEHRA And Gürsoy-Balci, Alev C. . "Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage." Food Chemistry , vol.127, no.3, pp.1065-1071, 2011

GÜLER, Z. And Gürsoy-Balci, A. C. (2011) . "Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage." Food Chemistry , vol.127, no.3, pp.1065-1071.

@article{article, author={ZEHRA GÜLER And author={Alev Canan Gürsoy-Balci}, title={Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage}, journal={Food Chemistry}, year=2011, pages={1065-1071} }