DURSUN, A. Et Al. 2018. The Assessment of Minerals in Whey During the Pressing of Curd of White Cheese Produced by the Natural and Fermented Commercial Animal Rennets.. 3rd International Congress on Food Technology , (Nevşehir, Turkey), 211.

DURSUN, A., SÜNER, G., ÖZKAN, D., & GÜLER, Z., (2018). The Assessment of Minerals in Whey During the Pressing of Curd of White Cheese Produced by the Natural and Fermented Commercial Animal Rennets. . 3rd International Congress on Food Technology (pp.211). Nevşehir, Turkey

DURSUN, AHMET Et Al. "The Assessment of Minerals in Whey During the Pressing of Curd of White Cheese Produced by the Natural and Fermented Commercial Animal Rennets.," 3rd International Congress on Food Technology, Nevşehir, Turkey, 2018

DURSUN, AHMET Et Al. "The Assessment of Minerals in Whey During the Pressing of Curd of White Cheese Produced by the Natural and Fermented Commercial Animal Rennets.." 3rd International Congress on Food Technology , Nevşehir, Turkey, pp.211, 2018

DURSUN, A. Et Al. (2018) . "The Assessment of Minerals in Whey During the Pressing of Curd of White Cheese Produced by the Natural and Fermented Commercial Animal Rennets.." 3rd International Congress on Food Technology , Nevşehir, Turkey, p.211.

@conferencepaper{conferencepaper, author={AHMET DURSUN Et Al. }, title={The Assessment of Minerals in Whey During the Pressing of Curd of White Cheese Produced by the Natural and Fermented Commercial Animal Rennets.}, congress name={3rd International Congress on Food Technology}, city={Nevşehir}, country={Turkey}, year={2018}, pages={211} }