KÜÇÜKÇETİN, A. Et Al. 2018. Physicochemical and microbiological properties of Kuru Kaymak (A traditional Turkish Dry Clotted Cream). The 4th International Symposium on Traditional Foods from Adriatic to Caucasus , (Girne, Cyprus (Kktc)), 293.

KÜÇÜKÇETİN, A., ERGİN, F., & ÇOMAK GÖÇER, E. M., (2018). Physicochemical and microbiological properties of Kuru Kaymak (A traditional Turkish Dry Clotted Cream) . The 4th International Symposium on Traditional Foods from Adriatic to Caucasus (pp.293). Girne, Cyprus (Kktc)

KÜÇÜKÇETİN, AHMET, FİRUZE ERGİN ZEREN, And EMİNE MİNE ÇOMAK GÖÇER. "Physicochemical and microbiological properties of Kuru Kaymak (A traditional Turkish Dry Clotted Cream)," The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Cyprus (Kktc), 2018

KÜÇÜKÇETİN, AHMET Et Al. "Physicochemical and microbiological properties of Kuru Kaymak (A traditional Turkish Dry Clotted Cream)." The 4th International Symposium on Traditional Foods from Adriatic to Caucasus , Girne, Cyprus (Kktc), pp.293, 2018

KÜÇÜKÇETİN, A. ERGİN, F. And ÇOMAK GÖÇER, E. M. (2018) . "Physicochemical and microbiological properties of Kuru Kaymak (A traditional Turkish Dry Clotted Cream)." The 4th International Symposium on Traditional Foods from Adriatic to Caucasus , Girne, Cyprus (Kktc), p.293.

@conferencepaper{conferencepaper, author={AHMET KÜÇÜKÇETİN Et Al. }, title={Physicochemical and microbiological properties of Kuru Kaymak (A traditional Turkish Dry Clotted Cream)}, congress name={The 4th International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Girne}, country={Cyprus (Kktc)}, year={2018}, pages={293} }