Y. Avsar Et Al. , "Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.56, no.5, pp.254-257, 2001
Avsar, Y. Et Al. 2001. Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.56, no.5 , 254-257.
Avsar, Y., Yildirim, M., & Yildirim, Z., (2001). Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.56, no.5, 254-257.
Avsar, YK, M Yildirim, And Z Yildirim. "Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.56, no.5, 254-257, 2001
Avsar, YK Et Al. "Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.56, no.5, pp.254-257, 2001
Avsar, Y. Yildirim, M. And Yildirim, Z. (2001) . "Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.56, no.5, pp.254-257.
@article{article, author={YK Avsar Et Al. }, title={Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour}, journal={MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL}, year=2001, pages={254-257} }