ŞİMŞEK, B. And SAĞDIÇ, O. 2012. Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made from Goat Milk. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.18, no.2 , 177-183.

ŞİMŞEK, B., & SAĞDIÇ, O., (2012). Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made from Goat Milk. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.18, no.2, 177-183.

ŞİMŞEK, Bedia, And Osman SAĞDIÇ. "Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made from Goat Milk," KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.18, no.2, 177-183, 2012

ŞİMŞEK, Bedia And SAĞDIÇ, Osman. "Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made from Goat Milk." KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.18, no.2, pp.177-183, 2012

ŞİMŞEK, B. And SAĞDIÇ, O. (2012) . "Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made from Goat Milk." KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.18, no.2, pp.177-183.

@article{article, author={Bedia ŞİMŞEK And author={Osman SAĞDIÇ}, title={Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Cokelek Cheese Made from Goat Milk}, journal={KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI}, year=2012, pages={177-183} }