Biçer, E. B. And Develi Işıklı, N. 2013. Effect of Curd Cookıng Temperature and Tıme on Texture of Tradıtıonal Brıne Whıte Cheese. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , (Ohrid, Macedonia).

Biçer, E. B., & Develi Işıklı, N., (2013). Effect of Curd Cookıng Temperature and Tıme on Texture of Tradıtıonal Brıne Whıte Cheese . The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia

Biçer, ESEN, And NURSEL DEVELİ IŞIKLI. "Effect of Curd Cookıng Temperature and Tıme on Texture of Tradıtıonal Brıne Whıte Cheese," The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 2013

Biçer, ESEN B. And Develi Işıklı, NURSEL D. . "Effect of Curd Cookıng Temperature and Tıme on Texture of Tradıtıonal Brıne Whıte Cheese." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia, 2013

Biçer, E. B. And Develi Işıklı, N. (2013) . "Effect of Curd Cookıng Temperature and Tıme on Texture of Tradıtıonal Brıne Whıte Cheese." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia.

@conferencepaper{conferencepaper, author={ESEN BİLGE BİÇER And author={NURSEL DEVELİ IŞIKLI}, title={Effect of Curd Cookıng Temperature and Tıme on Texture of Tradıtıonal Brıne Whıte Cheese}, congress name={The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Ohrid}, country={Macedonia}, year={2013}}