KÜÇÜKÇETİN, A. Et Al. 2011. Effect of inoculation rate on viability and antibiotics susceptibility of Lactobacillus acidophilus in fermented milk. International Food Congress-Novel Approaches in Food Industry , (Turkey), 18.

KÜÇÜKÇETİN, A., AŞCI ARSLAN, A., ÇOMAK, E. M., & DEMİR, M., (2011). Effect of inoculation rate on viability and antibiotics susceptibility of Lactobacillus acidophilus in fermented milk . International Food Congress-Novel Approaches in Food Industry (pp.18). , Turkey

KÜÇÜKÇETİN, AHMET Et Al. "Effect of inoculation rate on viability and antibiotics susceptibility of Lactobacillus acidophilus in fermented milk," International Food Congress-Novel Approaches in Food Industry, Turkey, 2011

KÜÇÜKÇETİN, AHMET Et Al. "Effect of inoculation rate on viability and antibiotics susceptibility of Lactobacillus acidophilus in fermented milk." International Food Congress-Novel Approaches in Food Industry , Turkey, pp.18, 2011

KÜÇÜKÇETİN, A. Et Al. (2011) . "Effect of inoculation rate on viability and antibiotics susceptibility of Lactobacillus acidophilus in fermented milk." International Food Congress-Novel Approaches in Food Industry , Turkey, p.18.

@conferencepaper{conferencepaper, author={AHMET KÜÇÜKÇETİN Et Al. }, title={Effect of inoculation rate on viability and antibiotics susceptibility of Lactobacillus acidophilus in fermented milk}, congress name={International Food Congress-Novel Approaches in Food Industry}, city={}, country={Turkey}, year={2011}, pages={18} }