GÜNDOĞDU, E. And ÇAKMAKÇI, S. 2016. Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period. International Congress on Food of Animal Origin , (Girne, Cyprus (Kktc)).

GÜNDOĞDU, E., & ÇAKMAKÇI, S., (2016). Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period . International Congress on Food of Animal Origin, Girne, Cyprus (Kktc)

GÜNDOĞDU, ENGİN, And Songül ÇAKMAKÇI. "Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period," International Congress on Food of Animal Origin, Girne, Cyprus (Kktc), 2016

GÜNDOĞDU, ENGİN And ÇAKMAKÇI, Songül. "Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period." International Congress on Food of Animal Origin , Girne, Cyprus (Kktc), 2016

GÜNDOĞDU, E. And ÇAKMAKÇI, S. (2016) . "Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period." International Congress on Food of Animal Origin , Girne, Cyprus (Kktc).

@conferencepaper{conferencepaper, author={ENGİN GÜNDOĞDU And author={Songül ÇAKMAKÇI}, title={Comparing of oxidation of yogurt and cream butters poduced with different starter cultures during the storage period}, congress name={International Congress on Food of Animal Origin}, city={Girne}, country={Cyprus (Kktc)}, year={2016}}