GÜVEN, M. Et Al. 2006. The Effect of Starter Culture Level and Warming of Curd on The Properties of Semi-Hard Goat Cheese. Gıda , vol.31, no.2 , 93-99.

GÜVEN, M., KARACA, O. B., SAYDAM, İ. B., & Cadun, C., (2006). The Effect of Starter Culture Level and Warming of Curd on The Properties of Semi-Hard Goat Cheese. Gıda , vol.31, no.2, 93-99.

GÜVEN, MEHMET Et Al. "The Effect of Starter Culture Level and Warming of Curd on The Properties of Semi-Hard Goat Cheese," Gıda , vol.31, no.2, 93-99, 2006

GÜVEN, MEHMET Et Al. "The Effect of Starter Culture Level and Warming of Curd on The Properties of Semi-Hard Goat Cheese." Gıda , vol.31, no.2, pp.93-99, 2006

GÜVEN, M. Et Al. (2006) . "The Effect of Starter Culture Level and Warming of Curd on The Properties of Semi-Hard Goat Cheese." Gıda , vol.31, no.2, pp.93-99.

@article{article, author={MEHMET GÜVEN Et Al. }, title={The Effect of Starter Culture Level and Warming of Curd on The Properties of Semi-Hard Goat Cheese}, journal={Gıda}, year=2006, pages={93-99} }