ÇAKMAKÇI, S. Et Al. 1995. THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.50, no.11 , 622-625.

ÇAKMAKÇI, S., ŞENGÜL, M., & ÇAĞLAR, A., (1995). THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.50, no.11, 622-625.

ÇAKMAKÇI, Songül, Mustafa ŞENGÜL, And ABDULLAH ÇAĞLAR. "THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.50, no.11, 622-625, 1995

ÇAKMAKÇI, Songül Et Al. "THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.50, no.11, pp.622-625, 1995

ÇAKMAKÇI, S. ŞENGÜL, M. And ÇAĞLAR, A. (1995) . "THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.50, no.11, pp.622-625.

@article{article, author={Songül ÇAKMAKÇI Et Al. }, title={THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY}, journal={MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL}, year=1995, pages={622-625} }