Arıcı, M. 1991. The Effect of Culture Usage on Sensory, Physical, Chemical and Microbiological Properties of Tulum Cheese. GIDA , vol.16, no.1 , 53-62.

Arıcı, M., (1991). The Effect of Culture Usage on Sensory, Physical, Chemical and Microbiological Properties of Tulum Cheese. GIDA , vol.16, no.1, 53-62.

Arıcı, Muhammet. "The Effect of Culture Usage on Sensory, Physical, Chemical and Microbiological Properties of Tulum Cheese," GIDA , vol.16, no.1, 53-62, 1991

Arıcı, Muhammet. "The Effect of Culture Usage on Sensory, Physical, Chemical and Microbiological Properties of Tulum Cheese." GIDA , vol.16, no.1, pp.53-62, 1991

Arıcı, M. (1991) . "The Effect of Culture Usage on Sensory, Physical, Chemical and Microbiological Properties of Tulum Cheese." GIDA , vol.16, no.1, pp.53-62.

@article{article, author={Muhammet ARICI}, title={The Effect of Culture Usage on Sensory, Physical, Chemical and Microbiological Properties of Tulum Cheese}, journal={GIDA}, year=1991, pages={53-62} }