KEÇELİ MUTLU, T. Et Al. 2004. The Effect of Preacidification with Citric Acid on Yield and Composition of Reduced Fat Kashar Cheese. Int. Dairy Symposium , (Isparta, Turkey), 254-257.

KEÇELİ MUTLU, T., GÜZELER, N., & YAŞAR, K., (2004). The Effect of Preacidification with Citric Acid on Yield and Composition of Reduced Fat Kashar Cheese . Int. Dairy Symposium (pp.254-257). Isparta, Turkey

KEÇELİ MUTLU, TÜRKAN, NURAY GÜZELER, And Kurban YAŞAR. "The Effect of Preacidification with Citric Acid on Yield and Composition of Reduced Fat Kashar Cheese," Int. Dairy Symposium, Isparta, Turkey, 2004

KEÇELİ MUTLU, TÜRKAN K. Et Al. "The Effect of Preacidification with Citric Acid on Yield and Composition of Reduced Fat Kashar Cheese." Int. Dairy Symposium , Isparta, Turkey, pp.254-257, 2004

KEÇELİ MUTLU, T. GÜZELER, N. And YAŞAR, K. (2004) . "The Effect of Preacidification with Citric Acid on Yield and Composition of Reduced Fat Kashar Cheese." Int. Dairy Symposium , Isparta, Turkey, pp.254-257.

@conferencepaper{conferencepaper, author={TÜRKAN KEÇELİ MUTLU Et Al. }, title={The Effect of Preacidification with Citric Acid on Yield and Composition of Reduced Fat Kashar Cheese}, congress name={Int. Dairy Symposium}, city={Isparta}, country={Turkey}, year={2004}, pages={254-257} }