GÜMÜŞ, P. And HAYALOĞLU, A. A. 2018. Comparision of Residual Coagulant Activity in Different Blends of Calf Rennet and Camel Chymosin in White-brined Cheese. International Conference on Raw Materıals to Processed Foods , (Antalya, Turkey), 211-214.

GÜMÜŞ, P., & HAYALOĞLU, A. A., (2018). Comparision of Residual Coagulant Activity in Different Blends of Calf Rennet and Camel Chymosin in White-brined Cheese . International Conference on Raw Materıals to Processed Foods (pp.211-214). Antalya, Turkey

GÜMÜŞ, PINAR, And ALİ ADNAN HAYALOĞLU. "Comparision of Residual Coagulant Activity in Different Blends of Calf Rennet and Camel Chymosin in White-brined Cheese," International Conference on Raw Materıals to Processed Foods, Antalya, Turkey, 2018

GÜMÜŞ, PINAR And HAYALOĞLU, ALİ A. . "Comparision of Residual Coagulant Activity in Different Blends of Calf Rennet and Camel Chymosin in White-brined Cheese." International Conference on Raw Materıals to Processed Foods , Antalya, Turkey, pp.211-214, 2018

GÜMÜŞ, P. And HAYALOĞLU, A. A. (2018) . "Comparision of Residual Coagulant Activity in Different Blends of Calf Rennet and Camel Chymosin in White-brined Cheese." International Conference on Raw Materıals to Processed Foods , Antalya, Turkey, pp.211-214.

@conferencepaper{conferencepaper, author={PINAR GÜMÜŞ And author={ALİ ADNAN HAYALOĞLU}, title={Comparision of Residual Coagulant Activity in Different Blends of Calf Rennet and Camel Chymosin in White-brined Cheese}, congress name={International Conference on Raw Materıals to Processed Foods}, city={Antalya}, country={Turkey}, year={2018}, pages={211-214} }