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EN
Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract)
Abstract
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Keywords
Details
Primary Language
Turkish
Subjects
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Journal Section
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Publication Date
February 1, 2009
Submission Date
February 13, 2015
Acceptance Date
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Published in Issue
Year 2009 Volume: 34 Number: 1
APA
Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). (2009). Gıda, 34(1). https://izlik.org/JA34NE68XA
AMA
1.Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). The Journal of Food. 2009;34(1). https://izlik.org/JA34NE68XA
Chicago
“Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish With English Abstract)”. 2009. Gıda 34 (1). https://izlik.org/JA34NE68XA.
EndNote
(February 1, 2009) Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). Gıda 34 1
IEEE
[1]“Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract)”, The Journal of Food, vol. 34, no. 1, Feb. 2009, [Online]. Available: https://izlik.org/JA34NE68XA
ISNAD
“Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish With English Abstract)”. Gıda 34/1 (February 1, 2009). https://izlik.org/JA34NE68XA.
JAMA
1.Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). The Journal of Food. 2009;34. Available at https://izlik.org/JA34NE68XA.
MLA
“Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish With English Abstract)”. Gıda, vol. 34, no. 1, Feb. 2009, https://izlik.org/JA34NE68XA.
Vancouver
1.Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). The Journal of Food [Internet]. 2009 Feb. 1;34(1). Available from: https://izlik.org/JA34NE68XA