Seçim, Y., & Uçar, G. Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese. Selcuk University Press.
Chicago Style (17th ed.) CitationSeçim, Yılmaz, and Gürkan Uçar. Determination of Microbiological, Chemical, and Sensory Characteristics of Hosmerim Desserts Derived from Sheep, Goat, and Cow Cheese. Selcuk University Press.
MLA (9th ed.) CitationSeçim, Yılmaz, and Gürkan Uçar. Determination of Microbiological, Chemical, and Sensory Characteristics of Hosmerim Desserts Derived from Sheep, Goat, and Cow Cheese. Selcuk University Press.
Warning: These citations may not always be 100% accurate.