Yildiz-Akgul, F. Et Al. 2018. Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation. MLJEKARSTVO , vol.68, no.3 , 201-213.

Yildiz-Akgul, F., Yetisemiyen, A., Şenel Özkan, E., & Yildirim, Z., (2018). Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation. MLJEKARSTVO , vol.68, no.3, 201-213.

Yildiz-Akgul, Filiz Et Al. "Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation," MLJEKARSTVO , vol.68, no.3, 201-213, 2018

Yildiz-Akgul, Filiz Et Al. "Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation." MLJEKARSTVO , vol.68, no.3, pp.201-213, 2018

Yildiz-Akgul, F. Et Al. (2018) . "Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation." MLJEKARSTVO , vol.68, no.3, pp.201-213.

@article{article, author={Filiz Yildiz-Akgul Et Al. }, title={Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation}, journal={MLJEKARSTVO}, year=2018, pages={201-213} }