ÖZMEN TOĞAY, S. And TEMİZ, A. 2009. The presence and importance of enterococci in naturally fermented Turkish white cheese. SAFE consortium 2nd International Congress on Food Safety 'Novel Technologies and Food Quality, Safety and Health , (Girona, Spain).

ÖZMEN TOĞAY, S., & TEMİZ, A., (2009). The presence and importance of enterococci in naturally fermented Turkish white cheese . SAFE consortium 2nd International Congress on Food Safety 'Novel Technologies and Food Quality, Safety and Health, Girona, Spain

ÖZMEN TOĞAY, SİNE, And AYHAN TEMİZ. "The presence and importance of enterococci in naturally fermented Turkish white cheese," SAFE consortium 2nd International Congress on Food Safety 'Novel Technologies and Food Quality, Safety and Health, Girona, Spain, 2009

ÖZMEN TOĞAY, SİNE Ö. And TEMİZ, AYHAN. "The presence and importance of enterococci in naturally fermented Turkish white cheese." SAFE consortium 2nd International Congress on Food Safety 'Novel Technologies and Food Quality, Safety and Health , Girona, Spain, 2009

ÖZMEN TOĞAY, S. And TEMİZ, A. (2009) . "The presence and importance of enterococci in naturally fermented Turkish white cheese." SAFE consortium 2nd International Congress on Food Safety 'Novel Technologies and Food Quality, Safety and Health , Girona, Spain.

@conferencepaper{conferencepaper, author={SİNE ÖZMEN TOĞAY And author={AYHAN TEMİZ}, title={The presence and importance of enterococci in naturally fermented Turkish white cheese}, congress name={SAFE consortium 2nd International Congress on Food Safety 'Novel Technologies and Food Quality, Safety and Health}, city={Girona}, country={Spain}, year={2009}}