Javidipour, I. And Tunctuerk, Y. 2007. Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.12 , 1465-1474.

Javidipour, I., & Tunctuerk, Y., (2007). Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.12, 1465-1474.

Javidipour, İsa, And Yusuf Tunctuerk. "Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.12, 1465-1474, 2007

Javidipour, İsa And Tunctuerk, Yusuf. "Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.12, pp.1465-1474, 2007

Javidipour, I. And Tunctuerk, Y. (2007) . "Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.12, pp.1465-1474.

@article{article, author={İsa Cavidoğlu And author={Yusuf Tunctuerk}, title={Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2007, pages={1465-1474} }