KARBANCIOĞLU GÜLER, H. F. 2010. Microbiological quality of Kes a traditional Turkish cheese. Traditional Foods from Adriatics to Caucasus , (Tekirdağ, Turkey), 233-234.

KARBANCIOĞLU GÜLER, H. F. , (2010). Microbiological quality of Kes a traditional Turkish cheese . Traditional Foods from Adriatics to Caucasus (pp.233-234). Tekirdağ, Turkey

KARBANCIOĞLU GÜLER, Hatice. "Microbiological quality of Kes a traditional Turkish cheese," Traditional Foods from Adriatics to Caucasus, Tekirdağ, Turkey, 2010

KARBANCIOĞLU GÜLER, Hatice F. . "Microbiological quality of Kes a traditional Turkish cheese." Traditional Foods from Adriatics to Caucasus , Tekirdağ, Turkey, pp.233-234, 2010

KARBANCIOĞLU GÜLER, H. F. (2010) . "Microbiological quality of Kes a traditional Turkish cheese." Traditional Foods from Adriatics to Caucasus , Tekirdağ, Turkey, pp.233-234.

@conferencepaper{conferencepaper, author={Hatice Funda Karbancıoğlu Güler}, title={Microbiological quality of Kes a traditional Turkish cheese}, congress name={Traditional Foods from Adriatics to Caucasus}, city={Tekirdağ}, country={Turkey}, year={2010}, pages={233-234} }