Bildiri
Tam Metin Bildiri
Uluslararası
2016
Production technique and characteristics of Erzincan Tulum cheese
Uluslararası Erzincan Sempozyumu
ss. 835–842 · Erzincan · 28.09.2016–01.10.2016 · 28.09.2016
Atıf için künye
Çakmakçı, S. (2016). Production technique and characteristics of Erzincan Tulum cheese. Uluslararası Erzincan Sempozyumu, Erzincan (ss. 835–842).
BibTeX
@inproceedings{cakmakci2016-276057,
author = {Çakmakçı, Songül},
title = {Production technique and characteristics of Erzincan Tulum cheese},
booktitle = {Uluslararası Erzincan Sempozyumu},
address = {Erzincan},
year = {2016},
pages = {835--842},
url = {https://akademik.atauni.edu.tr/yayinlar/276057-production-technique-and-characteristics-of-erzincan-tulum-cheese}
}