A. A. HAYALOĞLU Et Al. , "Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese," DAIRY SCIENCE & TECHNOLOGY , vol.90, no.1, pp.99-109, 2010
HAYALOĞLU, A. A. Et Al. 2010. Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. DAIRY SCIENCE & TECHNOLOGY , vol.90, no.1 , 99-109.
HAYALOĞLU, A. A., Deegan, K. C., & McSweeney, P. L. H., (2010). Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. DAIRY SCIENCE & TECHNOLOGY , vol.90, no.1, 99-109.
HAYALOĞLU, ALİ, Kevin C. Deegan, And Paul L. H. McSweeney. "Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese," DAIRY SCIENCE & TECHNOLOGY , vol.90, no.1, 99-109, 2010
HAYALOĞLU, ALİ A. Et Al. "Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese." DAIRY SCIENCE & TECHNOLOGY , vol.90, no.1, pp.99-109, 2010
HAYALOĞLU, A. A. Deegan, K. C. And McSweeney, P. L. H. (2010) . "Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese." DAIRY SCIENCE & TECHNOLOGY , vol.90, no.1, pp.99-109.
@article{article, author={ALİ ADNAN HAYALOĞLU Et Al. }, title={Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese}, journal={DAIRY SCIENCE & TECHNOLOGY}, year=2010, pages={99-109} }