Kucukoner, E. And Haque, Z. 2003. Physico-chemical and rheological properties of full fat and low fat edam cheeses. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.4 , 281-286.

Kucukoner, E., & Haque, Z., (2003). Physico-chemical and rheological properties of full fat and low fat edam cheeses. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.4, 281-286.

Kucukoner, E, And ZU Haque. "Physico-chemical and rheological properties of full fat and low fat edam cheeses," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.4, 281-286, 2003

Kucukoner, E And Haque, ZU. "Physico-chemical and rheological properties of full fat and low fat edam cheeses." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.4, pp.281-286, 2003

Kucukoner, E. And Haque, Z. (2003) . "Physico-chemical and rheological properties of full fat and low fat edam cheeses." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.4, pp.281-286.

@article{article, author={E Kucukoner And author={ZU Haque}, title={Physico-chemical and rheological properties of full fat and low fat edam cheeses}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2003, pages={281-286} }