Yıldız-Akgül, F., Yetişemiyen, A., Şenel, E., & Yıldırım, Z. Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation. Croatian Dairy Union.
Chicago Style (17th ed.) CitationYıldız-Akgül, Filiz, Atila Yetişemiyen, Ebru Şenel, and Zeliha Yıldırım. Microbiological, Physicochemical, and Sensory Characteristics of Kefir Produced by Secondary Fermentation. Croatian Dairy Union.
MLA (9th ed.) CitationYıldız-Akgül, Filiz, et al. Microbiological, Physicochemical, and Sensory Characteristics of Kefir Produced by Secondary Fermentation. Croatian Dairy Union.
Warning: These citations may not always be 100% accurate.