Bakırcı, İ. Et Al. 2011. Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese. African Journal of Biotechnology , vol.10, no.56 , 11925-11931.

Bakırcı, İ., Kavaz , A., & Macit, E., (2011). Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese. African Journal of Biotechnology , vol.10, no.56, 11925-11931.

Bakırcı, İhsan, Arzu KAVAZ YÜKSEL, And Emine MACİT. "Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese," African Journal of Biotechnology , vol.10, no.56, 11925-11931, 2011

Bakırcı, İhsan Et Al. "Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese." African Journal of Biotechnology , vol.10, no.56, pp.11925-11931, 2011

Bakırcı, İ. Kavaz , A. And Macit, E. (2011) . "Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese." African Journal of Biotechnology , vol.10, no.56, pp.11925-11931.

@article{article, author={İhsan BAKIRCI Et Al. }, title={Effect of different brine concentrations and ripening period on some quality properties of Turkish white pickled cheese}, journal={African Journal of Biotechnology}, year=2011, pages={11925-11931} }