Halil İbrahim, A. Et Al. 2018. Some characteristics of cheeses produced by Şavak Skin (Tulum) Cheeses production technique using raw and pasteurised sheep and cow milk.. 10th Cheese Symposium , (Rennes, France), 115.

Halil İbrahim, A., Dayısoylu, K. S., & Tunçtürk, Y., (2018). Some characteristics of cheeses produced by Şavak Skin (Tulum) Cheeses production technique using raw and pasteurised sheep and cow milk. . 10th Cheese Symposium (pp.115). Rennes, France

Halil İbrahim, Aksüyek, Kenan Sinan Dayısoylu, And Yusuf Tunçtürk. "Some characteristics of cheeses produced by Şavak Skin (Tulum) Cheeses production technique using raw and pasteurised sheep and cow milk.," 10th Cheese Symposium, Rennes, France, 2018

Halil İbrahim, Aksüyek H. Et Al. "Some characteristics of cheeses produced by Şavak Skin (Tulum) Cheeses production technique using raw and pasteurised sheep and cow milk.." 10th Cheese Symposium , Rennes, France, pp.115, 2018

Halil İbrahim, A. Dayısoylu, K. S. And Tunçtürk, Y. (2018) . "Some characteristics of cheeses produced by Şavak Skin (Tulum) Cheeses production technique using raw and pasteurised sheep and cow milk.." 10th Cheese Symposium , Rennes, France, p.115.

@conferencepaper{conferencepaper, author={Aksüyek Halil İbrahim Et Al. }, title={Some characteristics of cheeses produced by Şavak Skin (Tulum) Cheeses production technique using raw and pasteurised sheep and cow milk.}, congress name={10th Cheese Symposium}, city={Rennes}, country={France}, year={2018}, pages={115} }