AVŞAR, Y. K. Et Al. 2002. Use of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological properties. Milchwissenschaft , vol.57, no.4 , 194-197.

AVŞAR, Y. K., Yildirim, Z., & YILDIRIM, M., (2002). Use of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological properties. Milchwissenschaft , vol.57, no.4, 194-197.

AVŞAR, YAHYA, Z. Yildirim, And MEHMET YILDIRIM. "Use of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological properties," Milchwissenschaft , vol.57, no.4, 194-197, 2002

AVŞAR, YAHYA K. Et Al. "Use of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological properties." Milchwissenschaft , vol.57, no.4, pp.194-197, 2002

AVŞAR, Y. K. Yildirim, Z. And YILDIRIM, M. (2002) . "Use of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological properties." Milchwissenschaft , vol.57, no.4, pp.194-197.

@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. 2. Effect of different protein levels on the rheological properties}, journal={Milchwissenschaft}, year=2002, pages={194-197} }