ÇAKIR, Y. And ÇAKMAKÇI, S. 2020. Comparison of some quality properties of Erzincan Tulum cheese produced from raw and pasteurized Akkaraman sheep milk. Türk Tarım ve Doğa Bilimleri Dergisi , vol.7, no.4 , 972-982.

ÇAKIR, Y., & ÇAKMAKÇI, S., (2020). Comparison of some quality properties of Erzincan Tulum cheese produced from raw and pasteurized Akkaraman sheep milk. Türk Tarım ve Doğa Bilimleri Dergisi , vol.7, no.4, 972-982.

ÇAKIR, YUSUF, And Songül ÇAKMAKÇI. "Comparison of some quality properties of Erzincan Tulum cheese produced from raw and pasteurized Akkaraman sheep milk," Türk Tarım ve Doğa Bilimleri Dergisi , vol.7, no.4, 972-982, 2020

ÇAKIR, YUSUF And ÇAKMAKÇI, Songül. "Comparison of some quality properties of Erzincan Tulum cheese produced from raw and pasteurized Akkaraman sheep milk." Türk Tarım ve Doğa Bilimleri Dergisi , vol.7, no.4, pp.972-982, 2020

ÇAKIR, Y. And ÇAKMAKÇI, S. (2020) . "Comparison of some quality properties of Erzincan Tulum cheese produced from raw and pasteurized Akkaraman sheep milk." Türk Tarım ve Doğa Bilimleri Dergisi , vol.7, no.4, pp.972-982.

@article{article, author={YUSUF ÇAKIR And author={Songül ÇAKMAKÇI}, title={Comparison of some quality properties of Erzincan Tulum cheese produced from raw and pasteurized Akkaraman sheep milk}, journal={Türk Tarım ve Doğa Bilimleri Dergisi}, year=2020, pages={972-982} }