Baştürk, A. Et Al. 2013. Textural and Sensory Characteristics of the Kars Kashar Cheese Ripened et Different Periods. The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”. , (Struga, Macedonia), 94.

Baştürk, A., YURT, B., CEYLAN, M. M., & TOKER, Ö. S., (2013). Textural and Sensory Characteristics of the Kars Kashar Cheese Ripened et Different Periods . The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”. (pp.94). Struga, Macedonia

Baştürk, Ayhan Et Al. "Textural and Sensory Characteristics of the Kars Kashar Cheese Ripened et Different Periods," The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”., Struga, Macedonia, 2013

Baştürk, Ayhan Et Al. "Textural and Sensory Characteristics of the Kars Kashar Cheese Ripened et Different Periods." The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”. , Struga, Macedonia, pp.94, 2013

Baştürk, A. Et Al. (2013) . "Textural and Sensory Characteristics of the Kars Kashar Cheese Ripened et Different Periods." The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”. , Struga, Macedonia, p.94.

@conferencepaper{conferencepaper, author={Ayhan Baştürk Et Al. }, title={Textural and Sensory Characteristics of the Kars Kashar Cheese Ripened et Different Periods}, congress name={The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”.}, city={Struga}, country={Macedonia}, year={2013}, pages={94} }