Tuncturk, Y. Et Al. 2008. Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese. ARCHIV FUR LEBENSMITTELHYGIENE , vol.59, no.1 , 27-33.

Tuncturk, Y., Tarakci, Z., & Durmaz, H., (2008). Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese. ARCHIV FUR LEBENSMITTELHYGIENE , vol.59, no.1, 27-33.

Tuncturk, Yusuf, Zekai Tarakci, And Hisamettin Durmaz. "Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese," ARCHIV FUR LEBENSMITTELHYGIENE , vol.59, no.1, 27-33, 2008

Tuncturk, Yusuf Et Al. "Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese." ARCHIV FUR LEBENSMITTELHYGIENE , vol.59, no.1, pp.27-33, 2008

Tuncturk, Y. Tarakci, Z. And Durmaz, H. (2008) . "Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese." ARCHIV FUR LEBENSMITTELHYGIENE , vol.59, no.1, pp.27-33.

@article{article, author={Yusuf Tunçtürk Et Al. }, title={Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese}, journal={ARCHIV FUR LEBENSMITTELHYGIENE}, year=2008, pages={27-33} }