BULAT, T. And TOPCU, A. 2019. The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.109 , 296-304.

BULAT, T., & TOPCU, A., (2019). The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.109, 296-304.

BULAT, TUĞBA, And ALİ TOPCU. "The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.109, 296-304, 2019

BULAT, TUĞBA And TOPCU, ALİ. "The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.109, pp.296-304, 2019

BULAT, T. And TOPCU, A. (2019) . "The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.109, pp.296-304.

@article{article, author={TUĞBA BULAT And author={ALİ TOPCU}, title={The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2019, pages={296-304} }