Kayagil, F. And GÜLTEKİN, G. C. 2009. Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.3 , 387-396.

Kayagil, F., & GÜLTEKİN, G. C., (2009). Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.3, 387-396.

Kayagil, Fulya, And GÜZİN CANDAN GÜLTEKİN. "Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.3, 387-396, 2009

Kayagil, Fulya And GÜLTEKİN, GÜZİN C. . "Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.3, pp.387-396, 2009

Kayagil, F. And GÜLTEKİN, G. C. (2009) . "Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.3, pp.387-396.

@article{article, author={Fulya Kayagil And author={GÜZİN CANDAN GÜLTEKİN}, title={Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2009, pages={387-396} }