KARACA, O. B. And GÜVEN, M. 2015. Effect of Ripening Temperatures and Microbial Enzymes on Proteolysis in White Pickled Cheese. The3. İnternational Symposium on "Traditional Foods from Adriatic to Caucasus" .

KARACA, O. B., & GÜVEN, M., (2015). Effect of Ripening Temperatures and Microbial Enzymes on Proteolysis in White Pickled Cheese . The3. İnternational Symposium on "Traditional Foods from Adriatic to Caucasus"

KARACA, OYA, And MEHMET GÜVEN. "Effect of Ripening Temperatures and Microbial Enzymes on Proteolysis in White Pickled Cheese," The3. İnternational Symposium on "Traditional Foods from Adriatic to Caucasus", 2015

KARACA, OYA B. And GÜVEN, MEHMET. "Effect of Ripening Temperatures and Microbial Enzymes on Proteolysis in White Pickled Cheese." The3. İnternational Symposium on "Traditional Foods from Adriatic to Caucasus" , 2015

KARACA, O. B. And GÜVEN, M. (2015) . "Effect of Ripening Temperatures and Microbial Enzymes on Proteolysis in White Pickled Cheese." The3. İnternational Symposium on "Traditional Foods from Adriatic to Caucasus" .

@conferencepaper{conferencepaper, author={OYA BERKAY KARACA And author={MEHMET GÜVEN}, title={Effect of Ripening Temperatures and Microbial Enzymes on Proteolysis in White Pickled Cheese}, congress name={The3. İnternational Symposium on "Traditional Foods from Adriatic to Caucasus"}, city={}, country={}, year={2015}}