DİKİCİ, A. And yıldırım, h. 2016. Survival of Non Acid Adepted Salmonella During Ripening of Traditional Savak Tulum Cheese. International Congress on Food of Animal Origin “Industry Partnership” , (Lefkoşa, Cyprus (Kktc)).

DİKİCİ, A., & yıldırım, h., (2016). Survival of Non Acid Adepted Salmonella During Ripening of Traditional Savak Tulum Cheese . International Congress on Food of Animal Origin “Industry Partnership”, Lefkoşa, Cyprus (Kktc)

DİKİCİ, ABDULLAH, And hasan yıldırım. "Survival of Non Acid Adepted Salmonella During Ripening of Traditional Savak Tulum Cheese," International Congress on Food of Animal Origin “Industry Partnership”, Lefkoşa, Cyprus (Kktc), 2016

DİKİCİ, ABDULLAH And yıldırım, hasan. "Survival of Non Acid Adepted Salmonella During Ripening of Traditional Savak Tulum Cheese." International Congress on Food of Animal Origin “Industry Partnership” , Lefkoşa, Cyprus (Kktc), 2016

DİKİCİ, A. And yıldırım, h. (2016) . "Survival of Non Acid Adepted Salmonella During Ripening of Traditional Savak Tulum Cheese." International Congress on Food of Animal Origin “Industry Partnership” , Lefkoşa, Cyprus (Kktc).

@conferencepaper{conferencepaper, author={ABDULLAH DİKİCİ And author={hasan yıldırım}, title={Survival of Non Acid Adepted Salmonella During Ripening of Traditional Savak Tulum Cheese}, congress name={International Congress on Food of Animal Origin “Industry Partnership”}, city={Lefkoşa}, country={Cyprus (Kktc)}, year={2016}}