Dede, N. A. Et Al. 2014. PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES. ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3 , 308-316.

Dede, N. A., Acar-Soykut, E., & Gurakan, G. C., (2014). PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES. ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3, 308-316.

Dede, N., E. Acar-Soykut, And GÜZİN CANDAN GÜLTEKİN. "PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES," ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3, 308-316, 2014

Dede, N. A. Et Al. "PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES." ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3, pp.308-316, 2014

Dede, N. A. Acar-Soykut, E. And Gurakan, G. C. (2014) . "PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES." ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3, pp.308-316.

@article{article, author={N. Altay Dede Et Al. }, title={PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES}, journal={ITALIAN JOURNAL OF FOOD SCIENCE}, year=2014, pages={308-316} }