Sik, B. Et Al. 2004. Physicochemical quality and occurrence of bacterial pathogens in white pickled cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, no.11-12 , 636-637.

Sik, B., Kucukcetin, A., & Yaygın, H., (2004). Physicochemical quality and occurrence of bacterial pathogens in white pickled cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, no.11-12, 636-637.

Sik, BÜLENT, AHMET KÜÇÜKÇETİN, And Hasan Yaygın. "Physicochemical quality and occurrence of bacterial pathogens in white pickled cheese," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, no.11-12, 636-637, 2004

Sik, BÜLENT Et Al. "Physicochemical quality and occurrence of bacterial pathogens in white pickled cheese." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, no.11-12, pp.636-637, 2004

Sik, B. Kucukcetin, A. And Yaygın, H. (2004) . "Physicochemical quality and occurrence of bacterial pathogens in white pickled cheese." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, no.11-12, pp.636-637.

@article{article, author={BÜLENT ŞIK Et Al. }, title={Physicochemical quality and occurrence of bacterial pathogens in white pickled cheese}, journal={MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL}, year=2004, pages={636-637} }