Bakırcı, İ. Et Al. 2002. The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4 , 177-181.

Bakırcı, İ., Çelik, Ş., & Özdemir, C., (2002). The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4, 177-181.

Bakırcı, İhsan, Şerafettin Çelik, And Cihat ÖZDEMİR. "The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4, 177-181, 2002

Bakırcı, İhsan Et Al. "The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4, pp.177-181, 2002

Bakırcı, İ. Çelik, Ş. And Özdemir, C. (2002) . "The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4, pp.177-181.

@article{article, author={İhsan BAKIRCI Et Al. }, title={The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2002, pages={177-181} }