Çetin, B. Et Al. 2019. Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves. International Conference on Agronomy and Food Science and Technology (AgroFood) , (İstanbul, Turkey), 546-555.

Çetin, B., Aktaş, H., & Meral, H., (2019). Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves . International Conference on Agronomy and Food Science and Technology (AgroFood) (pp.546-555). İstanbul, Turkey

Çetin, Bülent, Haktan AKTAŞ, And Hacer MERAL AKTAŞ. "Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves," International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul, Turkey, 2019

Çetin, Bülent Et Al. "Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves." International Conference on Agronomy and Food Science and Technology (AgroFood) , İstanbul, Turkey, pp.546-555, 2019

Çetin, B. Aktaş, H. And Meral, H. (2019) . "Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves." International Conference on Agronomy and Food Science and Technology (AgroFood) , İstanbul, Turkey, pp.546-555.

@conferencepaper{conferencepaper, author={Bülent ÇETİN Et Al. }, title={Monitoring of microbial changes during incubation in the yoghurts prepared with different culture concentrations by DNA melting curves}, congress name={International Conference on Agronomy and Food Science and Technology (AgroFood)}, city={İstanbul}, country={Turkey}, year={2019}, pages={546-555} }