ARSLAN, A. A. Et Al. 2015. Improving survival of probiotic bacteria in ice cream by process design. 15. Fachsymposium Lebensmittelmikrobiologie , (Freising, Germany), 14.

ARSLAN, A. A., Atamer, Z., ÇOMAK GÖÇER, E. M., DEMİR, M., Hinrichs, J., & KÜÇÜKÇETİN, A., (2015). Improving survival of probiotic bacteria in ice cream by process design . 15. Fachsymposium Lebensmittelmikrobiologie (pp.14). Freising, Germany

ARSLAN, AYSE Et Al. "Improving survival of probiotic bacteria in ice cream by process design," 15. Fachsymposium Lebensmittelmikrobiologie, Freising, Germany, 2015

ARSLAN, AYSE A. Et Al. "Improving survival of probiotic bacteria in ice cream by process design." 15. Fachsymposium Lebensmittelmikrobiologie , Freising, Germany, pp.14, 2015

ARSLAN, A. A. Et Al. (2015) . "Improving survival of probiotic bacteria in ice cream by process design." 15. Fachsymposium Lebensmittelmikrobiologie , Freising, Germany, p.14.

@conferencepaper{conferencepaper, author={AYSE ASCI ARSLAN Et Al. }, title={Improving survival of probiotic bacteria in ice cream by process design}, congress name={15. Fachsymposium Lebensmittelmikrobiologie}, city={Freising}, country={Germany}, year={2015}, pages={14} }