AYVAZ, H. Et Al. 2021. Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.10 , 3981-3992.

AYVAZ, H., Mortas, M., Dogan, M. A., Atan, M., YILDIZ TİRYAKİ, G., & Karagul Yuceer, Y., (2021). Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.10, 3981-3992.

AYVAZ, HÜSEYİN Et Al. "Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.10, 3981-3992, 2021

AYVAZ, HÜSEYİN Et Al. "Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.10, pp.3981-3992, 2021

AYVAZ, H. Et Al. (2021) . "Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.10, pp.3981-3992.

@article{article, author={HÜSEYİN AYVAZ Et Al. }, title={Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2021, pages={3981-3992} }