Budak, Ş. Et Al. 2022. Traditional vs. Industrial Divle Obruk Cheese Production: Quality, Risk Factors, Health Effects.. 7th International Food Safety Congress , (İstanbul, Turkey), 15-16.

Budak, Ş., Akal Demirdöğen, H. C., & Kıran, F., (2022). Traditional vs. Industrial Divle Obruk Cheese Production: Quality, Risk Factors, Health Effects. . 7th International Food Safety Congress (pp.15-16). İstanbul, Turkey

Budak, ŞEBNEM, HAVVA CEREN AKAL DEMİRDÖĞEN, And FADİME KIRAN. " Traditional vs. Industrial Divle Obruk Cheese Production: Quality, Risk Factors, Health Effects.," 7th International Food Safety Congress, İstanbul, Turkey, 2022

Budak, ŞEBNEM Et Al. " Traditional vs. Industrial Divle Obruk Cheese Production: Quality, Risk Factors, Health Effects.." 7th International Food Safety Congress , İstanbul, Turkey, pp.15-16, 2022

Budak, Ş. Akal Demirdöğen, H. C. And Kıran, F. (2022) . " Traditional vs. Industrial Divle Obruk Cheese Production: Quality, Risk Factors, Health Effects.." 7th International Food Safety Congress , İstanbul, Turkey, pp.15-16.

@conferencepaper{conferencepaper, author={ŞEBNEM BUDAK Et Al. }, title={ Traditional vs. Industrial Divle Obruk Cheese Production: Quality, Risk Factors, Health Effects.}, congress name={7th International Food Safety Congress}, city={İstanbul}, country={Turkey}, year={2022}, pages={15-16} }