Basturk, A. Et Al. 2013. Textural and sensory characteristics of the kars kashar cheese ripened at different periods. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , (Üsküp, Macedonia), 94.

Basturk, A., Yurt, B., Ceylan, M., & TOKER, Ö. S., (2013). Textural and sensory characteristics of the kars kashar cheese ripened at different periods . The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus (pp.94). Üsküp, Macedonia

Basturk, Ayhan Et Al. "Textural and sensory characteristics of the kars kashar cheese ripened at different periods," The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Üsküp, Macedonia, 2013

Basturk, Ayhan Et Al. "Textural and sensory characteristics of the kars kashar cheese ripened at different periods." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Üsküp, Macedonia, pp.94, 2013

Basturk, A. Et Al. (2013) . "Textural and sensory characteristics of the kars kashar cheese ripened at different periods." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Üsküp, Macedonia, p.94.

@conferencepaper{conferencepaper, author={Ayhan Basturk Et Al. }, title={Textural and sensory characteristics of the kars kashar cheese ripened at different periods}, congress name={The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Üsküp}, country={Macedonia}, year={2013}, pages={94} }