YÜCEER, Y. Et Al. 2011. Goat Cheese: Aroma-Active Compounds, Sensory Properties and Lactic Acid Bacteria. IDF International Symposium on Sheep, Goat and other Non-Cow Milk , (Atina, Greece).

YÜCEER, Y., GÜNEŞER, O., & ÖZMEN TOĞAY, S., (2011). Goat Cheese: Aroma-Active Compounds, Sensory Properties and Lactic Acid Bacteria . IDF International Symposium on Sheep, Goat and other Non-Cow Milk, Atina, Greece

YÜCEER, YONCA, ONUR GÜNEŞER, And SİNE ÖZMEN TOĞAY. "Goat Cheese: Aroma-Active Compounds, Sensory Properties and Lactic Acid Bacteria," IDF International Symposium on Sheep, Goat and other Non-Cow Milk, Atina, Greece, 2011

YÜCEER, YONCA Et Al. "Goat Cheese: Aroma-Active Compounds, Sensory Properties and Lactic Acid Bacteria." IDF International Symposium on Sheep, Goat and other Non-Cow Milk , Atina, Greece, 2011

YÜCEER, Y. GÜNEŞER, O. And ÖZMEN TOĞAY, S. (2011) . "Goat Cheese: Aroma-Active Compounds, Sensory Properties and Lactic Acid Bacteria." IDF International Symposium on Sheep, Goat and other Non-Cow Milk , Atina, Greece.

@conferencepaper{conferencepaper, author={YONCA YÜCEER Et Al. }, title={Goat Cheese: Aroma-Active Compounds, Sensory Properties and Lactic Acid Bacteria}, congress name={IDF International Symposium on Sheep, Goat and other Non-Cow Milk}, city={Atina}, country={Greece}, year={2011}}