Dogan, M. Et Al. 2011. Textural and sensory analyses of cream cheese. 4th International Congress on Food and Nutrition , (İstanbul, Turkey), 126.

Dogan, M., TOKER, Ö. S. , Ersöz, N. B. , & Öztürk, G., (2011). Textural and sensory analyses of cream cheese . 4th International Congress on Food and Nutrition (pp.126). İstanbul, Turkey

Dogan, Mahmut Et Al. "Textural and sensory analyses of cream cheese," 4th International Congress on Food and Nutrition, İstanbul, Turkey, 2011

Dogan, Mahmut Et Al. "Textural and sensory analyses of cream cheese." 4th International Congress on Food and Nutrition , İstanbul, Turkey, pp.126, 2011

Dogan, M. Et Al. (2011) . "Textural and sensory analyses of cream cheese." 4th International Congress on Food and Nutrition , İstanbul, Turkey, p.126.

@conferencepaper{conferencepaper, author={Mahmut Dogan Et Al. }, title={Textural and sensory analyses of cream cheese}, congress name={4th International Congress on Food and Nutrition}, city={İstanbul}, country={Turkey}, year={2011}, pages={126} }