T. BULAT And A. TOPCU, "The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis," The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus , 2018
BULAT, T. And TOPCU, A. 2018. The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis. The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus .
BULAT, T., & TOPCU, A., (2018). The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis . The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus
BULAT, TUĞBA, And ALİ TOPCU. "The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis," The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus, 2018
BULAT, TUĞBA And TOPCU, ALİ. "The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis." The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus , 2018
BULAT, T. And TOPCU, A. (2018) . "The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis." The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus .
@conferencepaper{conferencepaper, author={TUĞBA BULAT And author={ALİ TOPCU}, title={The Effect Of Redox Potential On Ripening Of Uf WhiteCheese Produced With Single Strain Of Lactococcus Lactis}, congress name={The 4 ThInternational Symposium On Traditional Foods From Adriatic To Caucasus}, city={}, country={}, year={2018}}