GÜLER, Z. And Uraz, T. 2004. Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese. International Journal of Dairy Technology , vol.57, no.4 , 237-242.

GÜLER, Z., & Uraz, T., (2004). Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese. International Journal of Dairy Technology , vol.57, no.4, 237-242.

GÜLER, ZEHRA, And Tümer Uraz. "Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese," International Journal of Dairy Technology , vol.57, no.4, 237-242, 2004

GÜLER, ZEHRA And Uraz, Tümer. "Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese." International Journal of Dairy Technology , vol.57, no.4, pp.237-242, 2004

GÜLER, Z. And Uraz, T. (2004) . "Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese." International Journal of Dairy Technology , vol.57, no.4, pp.237-242.

@article{article, author={ZEHRA GÜLER And author={Tümer Uraz}, title={Relationships between proteolytic and lipolytic activity and sensory properties (taste-odour) of traditional Turkish white cheese}, journal={International Journal of Dairy Technology}, year=2004, pages={237-242} }