ATASOY, A. F. Et Al. 2015. Effects of scalding temperature and time on the chemical textural and microstructural properties of traditional Urfa cheese. The 3rd International Symposium on Traditional foods from Adriatic to Caucasus .

ATASOY, A. F., Çiçek, M., & HAYALOĞLU, A. A., (2015). Effects of scalding temperature and time on the chemical textural and microstructural properties of traditional Urfa cheese . The 3rd International Symposium on Traditional foods from Adriatic to Caucasus

ATASOY, AHMET, Mehmet Çiçek, And ALİ ADNAN HAYALOĞLU. "Effects of scalding temperature and time on the chemical textural and microstructural properties of traditional Urfa cheese," The 3rd International Symposium on Traditional foods from Adriatic to Caucasus, 2015

ATASOY, AHMET F. Et Al. "Effects of scalding temperature and time on the chemical textural and microstructural properties of traditional Urfa cheese." The 3rd International Symposium on Traditional foods from Adriatic to Caucasus , 2015

ATASOY, A. F. Çiçek, M. And HAYALOĞLU, A. A. (2015) . "Effects of scalding temperature and time on the chemical textural and microstructural properties of traditional Urfa cheese." The 3rd International Symposium on Traditional foods from Adriatic to Caucasus .

@conferencepaper{conferencepaper, author={AHMET FERİT ATASOY Et Al. }, title={Effects of scalding temperature and time on the chemical textural and microstructural properties of traditional Urfa cheese}, congress name={The 3rd International Symposium on Traditional foods from Adriatic to Caucasus}, city={}, country={}, year={2015}}