Kurultay, S. Et Al. 2004. The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59 , 386-388.

Kurultay, S., Yasar, K., & Oksuz, O., (2004). The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, 386-388.

Kurultay, S, K Yasar, And O Oksuz. "The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, 386-388, 2004

Kurultay, S Et Al. "The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, pp.386-388, 2004

Kurultay, S. Yasar, K. And Oksuz, O. (2004) . "The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.59, pp.386-388.

@article{article, author={S Kurultay Et Al. }, title={The effect of different curd pH and stretching temperatures on some chemical properties of Kashar cheese}, journal={MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL}, year=2004, pages={386-388} }