KÜÇÜKÇETİN, A. Et Al. 2010. Influence of starter culture and incubation temperature on the physicochemical, microbiological and sensory properties of set yoghurt.. 1st International Congress on Food Technology, , (Antalya, Turkey), 189.

KÜÇÜKÇETİN, A., DEMİR, M., AŞCI ARSLAN, A., & ÇOMAK GÖÇER, E. M., (2010). Influence of starter culture and incubation temperature on the physicochemical, microbiological and sensory properties of set yoghurt. . 1st International Congress on Food Technology, (pp.189). Antalya, Turkey

KÜÇÜKÇETİN, AHMET Et Al. "Influence of starter culture and incubation temperature on the physicochemical, microbiological and sensory properties of set yoghurt.," 1st International Congress on Food Technology,, Antalya, Turkey, 2010

KÜÇÜKÇETİN, AHMET Et Al. "Influence of starter culture and incubation temperature on the physicochemical, microbiological and sensory properties of set yoghurt.." 1st International Congress on Food Technology, , Antalya, Turkey, pp.189, 2010

KÜÇÜKÇETİN, A. Et Al. (2010) . "Influence of starter culture and incubation temperature on the physicochemical, microbiological and sensory properties of set yoghurt.." 1st International Congress on Food Technology, , Antalya, Turkey, p.189.

@conferencepaper{conferencepaper, author={AHMET KÜÇÜKÇETİN Et Al. }, title={Influence of starter culture and incubation temperature on the physicochemical, microbiological and sensory properties of set yoghurt.}, congress name={1st International Congress on Food Technology,}, city={Antalya}, country={Turkey}, year={2010}, pages={189} }