Sağdıç, O. Et Al. 2016. Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese. Journal of Tekirdag Agricultural Faculty , vol.14 , 22-33.

Sağdıç, O., Cankurt, H., Törnük, F., & Arıcı, M., (2016). Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese. Journal of Tekirdag Agricultural Faculty , vol.14, 22-33.

Sağdıç, Osman Et Al. "Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese," Journal of Tekirdag Agricultural Faculty , vol.14, 22-33, 2016

Sağdıç, Osman Et Al. "Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese." Journal of Tekirdag Agricultural Faculty , vol.14, pp.22-33, 2016

Sağdıç, O. Et Al. (2016) . "Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese." Journal of Tekirdag Agricultural Faculty , vol.14, pp.22-33.

@article{article, author={Osman SAĞDIÇ Et Al. }, title={Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese}, journal={Journal of Tekirdag Agricultural Faculty}, year=2016, pages={22-33} }