Tunçtürk, Y. And Coskun, H. 2007. The effect of homogenized lactic cultures on the development of proteolysis in Kashar cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.13, no.4 , 356-361.

Tunçtürk, Y., & Coskun, H., (2007). The effect of homogenized lactic cultures on the development of proteolysis in Kashar cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.13, no.4, 356-361.

Tunçtürk, Yusuf, And Hayri Coskun. "The effect of homogenized lactic cultures on the development of proteolysis in Kashar cheese," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.13, no.4, 356-361, 2007

Tunçtürk, Yusuf And Coskun, Hayri. "The effect of homogenized lactic cultures on the development of proteolysis in Kashar cheese." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.13, no.4, pp.356-361, 2007

Tunçtürk, Y. And Coskun, H. (2007) . "The effect of homogenized lactic cultures on the development of proteolysis in Kashar cheese." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.13, no.4, pp.356-361.

@article{article, author={Yusuf Tunçtürk And author={Hayri Coskun}, title={The effect of homogenized lactic cultures on the development of proteolysis in Kashar cheese}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2007, pages={356-361} }