Atasever, M. Et Al. 2002. Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening. ACTA ALIMENTARIA , vol.31, no.4 , 319-326.

Atasever, M., Ceylan, Z., & Alisarli, M., (2002). Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening. ACTA ALIMENTARIA , vol.31, no.4, 319-326.

Atasever, M, ZG Ceylan, And M Alisarli. "Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening," ACTA ALIMENTARIA , vol.31, no.4, 319-326, 2002

Atasever, M Et Al. "Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening." ACTA ALIMENTARIA , vol.31, no.4, pp.319-326, 2002

Atasever, M. Ceylan, Z. And Alisarli, M. (2002) . "Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening." ACTA ALIMENTARIA , vol.31, no.4, pp.319-326.

@article{article, author={M Atasever Et Al. }, title={Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening}, journal={ACTA ALIMENTARIA}, year=2002, pages={319-326} }