MASATCIOĞLU, M. T. Et Al. 2004. The Effects of Ingredients Used in the Production of Sürk Spicy Acid Curd Cheese Cheese on the Survival of Staphylococcus aureus. International Dairy Symposium , (Isparta, Turkey), 182-185.

MASATCIOĞLU, M. T., AVŞAR, Y. K., & AKDEMİR EVRENDİLEK, G., (2004). The Effects of Ingredients Used in the Production of Sürk Spicy Acid Curd Cheese Cheese on the Survival of Staphylococcus aureus . International Dairy Symposium (pp.182-185). Isparta, Turkey

MASATCIOĞLU, MUSTAFA, YAHYA KEMAL AVŞAR, And GÜLSÜN AKDEMİR EVRENDİLEK. "The Effects of Ingredients Used in the Production of Sürk Spicy Acid Curd Cheese Cheese on the Survival of Staphylococcus aureus," International Dairy Symposium, Isparta, Turkey, 2004

MASATCIOĞLU, MUSTAFA T. Et Al. "The Effects of Ingredients Used in the Production of Sürk Spicy Acid Curd Cheese Cheese on the Survival of Staphylococcus aureus." International Dairy Symposium , Isparta, Turkey, pp.182-185, 2004

MASATCIOĞLU, M. T. AVŞAR, Y. K. And AKDEMİR EVRENDİLEK, G. (2004) . "The Effects of Ingredients Used in the Production of Sürk Spicy Acid Curd Cheese Cheese on the Survival of Staphylococcus aureus." International Dairy Symposium , Isparta, Turkey, pp.182-185.

@conferencepaper{conferencepaper, author={MUSTAFA TUĞRUL MASATCIOĞLU Et Al. }, title={The Effects of Ingredients Used in the Production of Sürk Spicy Acid Curd Cheese Cheese on the Survival of Staphylococcus aureus}, congress name={International Dairy Symposium}, city={Isparta}, country={Turkey}, year={2004}, pages={182-185} }