SANCAK, H. Et Al. 2018. Chemical and Microbiological Properties of Bitlis Tulum Cheese Traditionally Produced and Presented in Market. I. International Agricultural Science Congress , (Van, Turkey), 323.

SANCAK, H., İşleyici, Ö., Tuncay, R. M., & Sancak, Y. C., (2018). Chemical and Microbiological Properties of Bitlis Tulum Cheese Traditionally Produced and Presented in Market . I. International Agricultural Science Congress (pp.323). Van, Turkey

SANCAK, Hakan Et Al. "Chemical and Microbiological Properties of Bitlis Tulum Cheese Traditionally Produced and Presented in Market," I. International Agricultural Science Congress, Van, Turkey, 2018

SANCAK, Hakan Et Al. "Chemical and Microbiological Properties of Bitlis Tulum Cheese Traditionally Produced and Presented in Market." I. International Agricultural Science Congress , Van, Turkey, pp.323, 2018

SANCAK, H. Et Al. (2018) . "Chemical and Microbiological Properties of Bitlis Tulum Cheese Traditionally Produced and Presented in Market." I. International Agricultural Science Congress , Van, Turkey, p.323.

@conferencepaper{conferencepaper, author={Hakan SANCAK Et Al. }, title={Chemical and Microbiological Properties of Bitlis Tulum Cheese Traditionally Produced and Presented in Market}, congress name={I. International Agricultural Science Congress}, city={Van}, country={Turkey}, year={2018}, pages={323} }