TOPCU, A. Et Al. 2008. Measurement of the oxidation-reduction potential of cheddar cheese. JOURNAL OF FOOD SCIENCE , vol.73, no.3 .

TOPCU, A., McKinnon, I., & McSweeney, P. L. H., (2008). Measurement of the oxidation-reduction potential of cheddar cheese. JOURNAL OF FOOD SCIENCE , vol.73, no.3.

TOPCU, ALİ, I. McKinnon, And P. L. H. McSweeney. "Measurement of the oxidation-reduction potential of cheddar cheese," JOURNAL OF FOOD SCIENCE , vol.73, no.3, 2008

TOPCU, ALİ Et Al. "Measurement of the oxidation-reduction potential of cheddar cheese." JOURNAL OF FOOD SCIENCE , vol.73, no.3, 2008

TOPCU, A. McKinnon, I. And McSweeney, P. L. H. (2008) . "Measurement of the oxidation-reduction potential of cheddar cheese." JOURNAL OF FOOD SCIENCE , vol.73, no.3.

@article{article, author={ALİ TOPCU Et Al. }, title={Measurement of the oxidation-reduction potential of cheddar cheese}, journal={JOURNAL OF FOOD SCIENCE}, year=2008}