DAĞDEMİR, E. And ÖZDEMİR, S. 2008. Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.61, no.2 , 133-140.

DAĞDEMİR, E., & ÖZDEMİR, S., (2008). Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.61, no.2, 133-140.

DAĞDEMİR, Elif, And Salih ÖZDEMİR. "Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.61, no.2, 133-140, 2008

DAĞDEMİR, Elif And ÖZDEMİR, Salih. "Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.61, no.2, pp.133-140, 2008

DAĞDEMİR, E. And ÖZDEMİR, S. (2008) . "Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.61, no.2, pp.133-140.

@article{article, author={Elif DAĞDEMİR And author={Salih ÖZDEMİR}, title={Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2008, pages={133-140} }