DURSUN, A. Et Al. 2018. The Effects of Different Heat Norms Applied to Milk and of Different Commercial Animal Rennets on the Microstructure of White Cheese-Type Gels.. 3rd International Congress on Food Technology , (Nevşehir, Turkey), 212.

DURSUN, A., SÜNER, G., ÖZKAN, D., & GÜLER, Z., (2018). The Effects of Different Heat Norms Applied to Milk and of Different Commercial Animal Rennets on the Microstructure of White Cheese-Type Gels. . 3rd International Congress on Food Technology (pp.212). Nevşehir, Turkey

DURSUN, AHMET Et Al. "The Effects of Different Heat Norms Applied to Milk and of Different Commercial Animal Rennets on the Microstructure of White Cheese-Type Gels.," 3rd International Congress on Food Technology, Nevşehir, Turkey, 2018

DURSUN, AHMET Et Al. "The Effects of Different Heat Norms Applied to Milk and of Different Commercial Animal Rennets on the Microstructure of White Cheese-Type Gels.." 3rd International Congress on Food Technology , Nevşehir, Turkey, pp.212, 2018

DURSUN, A. Et Al. (2018) . "The Effects of Different Heat Norms Applied to Milk and of Different Commercial Animal Rennets on the Microstructure of White Cheese-Type Gels.." 3rd International Congress on Food Technology , Nevşehir, Turkey, p.212.

@conferencepaper{conferencepaper, author={AHMET DURSUN Et Al. }, title={The Effects of Different Heat Norms Applied to Milk and of Different Commercial Animal Rennets on the Microstructure of White Cheese-Type Gels.}, congress name={3rd International Congress on Food Technology}, city={Nevşehir}, country={Turkey}, year={2018}, pages={212} }