Arslan, A. A. Et Al. 2016. Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods. DAIRY SCIENCE & TECHNOLOGY , vol.96, no.4 , 477-487.

Arslan, A. A., ÇOMAK GÖÇER, E. M., DEMİR, M., Atamer, Z., Hinrichs, J., & KÜÇÜKÇETİN, A., (2016). Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods. DAIRY SCIENCE & TECHNOLOGY , vol.96, no.4, 477-487.

Arslan, Ayse Et Al. "Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods," DAIRY SCIENCE & TECHNOLOGY , vol.96, no.4, 477-487, 2016

Arslan, Ayse A. Et Al. "Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods." DAIRY SCIENCE & TECHNOLOGY , vol.96, no.4, pp.477-487, 2016

Arslan, A. A. Et Al. (2016) . "Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods." DAIRY SCIENCE & TECHNOLOGY , vol.96, no.4, pp.477-487.

@article{article, author={Ayse Asci Arslan Et Al. }, title={Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods}, journal={DAIRY SCIENCE & TECHNOLOGY}, year=2016, pages={477-487} }