AVŞAR, Y. K. 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 on the ripening behaviour. Milchwissenschaft , vol.56, no.5 , 254-257.

AVŞAR, Y. K., 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 on the ripening behaviour. Milchwissenschaft , vol.56, no.5, 254-257.

AVŞAR, YAHYA, MURAT 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 on the ripening behaviour," Milchwissenschaft , vol.56, no.5, 254-257, 2001

AVŞAR, YAHYA K. Et Al. "Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels on the ripening behaviour." Milchwissenschaft , vol.56, no.5, pp.254-257, 2001

AVŞAR, Y. K. 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 on the ripening behaviour." Milchwissenschaft , vol.56, no.5, pp.254-257.

@article{article, author={YAHYA KEMAL AVŞAR 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 on the ripening behaviour}, journal={Milchwissenschaft}, year=2001, pages={254-257} }