ÇAKIR, Y. And ÇAKMAKÇI, S. 2015. Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin. The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus , (Saraybosna, Bosnia And Herzegovina).

ÇAKIR, Y., & ÇAKMAKÇI, S., (2015). Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin . The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus, Saraybosna, Bosnia And Herzegovina

ÇAKIR, YUSUF, And Songül ÇAKMAKÇI. "Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin," The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus, Saraybosna, Bosnia And Herzegovina, 2015

ÇAKIR, YUSUF And ÇAKMAKÇI, Songül. "Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin." The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus , Saraybosna, Bosnia And Herzegovina, 2015

ÇAKIR, Y. And ÇAKMAKÇI, S. (2015) . "Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin." The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus , Saraybosna, Bosnia And Herzegovina.

@conferencepaper{conferencepaper, author={YUSUF ÇAKIR And author={Songül ÇAKMAKÇI}, title={Effect of ripening period on microbiological physical and chemical quality characteristics of Erzincan Tulum Şavak cheese ripened in goat s skin}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic to Cacasus}, city={Saraybosna}, country={Bosnia And Herzegovina}, year={2015}}