ÇAKMAKÇI, S. And ÇAKIR, Y. 2018. A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets. The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus" , (Girne, Cyprus (Kktc)), 72.

ÇAKMAKÇI, S., & ÇAKIR, Y., (2018). A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets . The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus" (pp.72). Girne, Cyprus (Kktc)

ÇAKMAKÇI, Songül, And YUSUF ÇAKIR. "A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets," The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus", Girne, Cyprus (Kktc), 2018

ÇAKMAKÇI, Songül And ÇAKIR, YUSUF. "A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets." The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus" , Girne, Cyprus (Kktc), pp.72, 2018

ÇAKMAKÇI, S. And ÇAKIR, Y. (2018) . "A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets." The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus" , Girne, Cyprus (Kktc), p.72.

@conferencepaper{conferencepaper, author={Songül ÇAKMAKÇI And author={YUSUF ÇAKIR}, title={A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets}, congress name={The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus"}, city={Girne}, country={Cyprus (Kktc)}, year={2018}, pages={72} }