A. A. HAYALOĞLU Et Al. , "Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties," INTERNATIONAL DAIRY JOURNAL , vol.38, no.2, pp.136-144, 2014
HAYALOĞLU, A. A. Et Al. 2014. Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties. INTERNATIONAL DAIRY JOURNAL , vol.38, no.2 , 136-144.
HAYALOĞLU, A. A., KARATEKIN, B., & GÜRKAN, H., (2014). Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties. INTERNATIONAL DAIRY JOURNAL , vol.38, no.2, 136-144.
HAYALOĞLU, ALİ, B. KARATEKIN, And HACER GÜRKAN. "Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties," INTERNATIONAL DAIRY JOURNAL , vol.38, no.2, 136-144, 2014
HAYALOĞLU, ALİ A. Et Al. "Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties." INTERNATIONAL DAIRY JOURNAL , vol.38, no.2, pp.136-144, 2014
HAYALOĞLU, A. A. KARATEKIN, B. And GÜRKAN, H. (2014) . "Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties." INTERNATIONAL DAIRY JOURNAL , vol.38, no.2, pp.136-144.
@article{article, author={ALİ ADNAN HAYALOĞLU Et Al. }, title={Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2014, pages={136-144} }