Arslan, S. Et Al. 2010. Utilization of Interesterified Fat in the Production of Turkish White Cheese. FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1 , 89-98.

Arslan, S., TOPCU, A., Saldamli, I., & Koksal, G., (2010). Utilization of Interesterified Fat in the Production of Turkish White Cheese. FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, 89-98.

Arslan, Seher Et Al. "Utilization of Interesterified Fat in the Production of Turkish White Cheese," FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, 89-98, 2010

Arslan, Seher Et Al. "Utilization of Interesterified Fat in the Production of Turkish White Cheese." FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, pp.89-98, 2010

Arslan, S. Et Al. (2010) . "Utilization of Interesterified Fat in the Production of Turkish White Cheese." FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, pp.89-98.

@article{article, author={Seher Arslan Et Al. }, title={Utilization of Interesterified Fat in the Production of Turkish White Cheese}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2010, pages={89-98} }