Topcu, A. And Saldamli, I. 2006. Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.4 , 665-678.

Topcu, A., & Saldamli, I., (2006). Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.4, 665-678.

Topcu, ALİ, And Ilbilge Saldamli. "Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.4, 665-678, 2006

Topcu, ALİ And Saldamli, Ilbilge. "Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.4, pp.665-678, 2006

Topcu, A. And Saldamli, I. (2006) . "Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, no.4, pp.665-678.

@article{article, author={ALİ TOPCU And author={Ilbilge Saldamli}, title={Proteolytical, chemical, textural and sensorial changes during the ripening of Turkish white cheese made of pasteurized cows' milk}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2006, pages={665-678} }