GÜVEN, M. And KARACA, O. B. 2015. Effect of ripening temparatures and microbial enzymes on proteolysis in White Pickled Cheese. The 3. International Symposium on"Traditional Foods from Adriatic to Caucasus" , (Sarajevo, Bosnia And Herzegovina), 183.

GÜVEN, M., & KARACA, O. B., (2015). Effect of ripening temparatures and microbial enzymes on proteolysis in White Pickled Cheese . The 3. International Symposium on"Traditional Foods from Adriatic to Caucasus" (pp.183). Sarajevo, Bosnia And Herzegovina

GÜVEN, MEHMET, And OYA BERKAY KARACA. "Effect of ripening temparatures and microbial enzymes on proteolysis in White Pickled Cheese," The 3. International Symposium on"Traditional Foods from Adriatic to Caucasus", Sarajevo, Bosnia And Herzegovina, 2015

GÜVEN, MEHMET And KARACA, OYA B. . "Effect of ripening temparatures and microbial enzymes on proteolysis in White Pickled Cheese." The 3. International Symposium on"Traditional Foods from Adriatic to Caucasus" , Sarajevo, Bosnia And Herzegovina, pp.183, 2015

GÜVEN, M. And KARACA, O. B. (2015) . "Effect of ripening temparatures and microbial enzymes on proteolysis in White Pickled Cheese." The 3. International Symposium on"Traditional Foods from Adriatic to Caucasus" , Sarajevo, Bosnia And Herzegovina, p.183.

@conferencepaper{conferencepaper, author={MEHMET GÜVEN And author={OYA BERKAY KARACA}, title={Effect of ripening temparatures and microbial enzymes on proteolysis in White Pickled Cheese}, congress name={The 3. International Symposium on"Traditional Foods from Adriatic to Caucasus"}, city={Sarajevo}, country={Bosnia And Herzegovina}, year={2015}, pages={183} }