M. ATAMER Et Al. , "Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, pp.553-556, 1999
ATAMER, M. Et Al. 1999. Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10 , 553-556.
ATAMER, M., KOCAK, C., Cimer, A., ODABASI, S., TAMUCAY, B., & YAMANER, N., (1999). Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, 553-556.
ATAMER, M Et Al. "Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, 553-556, 1999
ATAMER, M Et Al. "Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, pp.553-556, 1999
ATAMER, M. Et Al. (1999) . "Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, pp.553-556.
@article{article, author={M ATAMER Et Al. }, title={Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system}, journal={MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL}, year=1999, pages={553-556} }