Y. Erdem, "Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese," JOURNAL OF FOOD ENGINEERING , vol.71, no.4, pp.366-372, 2005
Erdem, Y. 2005. Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese. JOURNAL OF FOOD ENGINEERING , vol.71, no.4 , 366-372.
Erdem, Y., (2005). Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese. JOURNAL OF FOOD ENGINEERING , vol.71, no.4, 366-372.
Erdem, YK. "Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese," JOURNAL OF FOOD ENGINEERING , vol.71, no.4, 366-372, 2005
Erdem, YK. "Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese." JOURNAL OF FOOD ENGINEERING , vol.71, no.4, pp.366-372, 2005
Erdem, Y. (2005) . "Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese." JOURNAL OF FOOD ENGINEERING , vol.71, no.4, pp.366-372.
@article{article, author={YK Erdem}, title={Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese}, journal={JOURNAL OF FOOD ENGINEERING}, year=2005, pages={366-372} }