Oluk, A. C. Et Al. 2014. Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.2 , 435-443.

Oluk, A. C., GÜVEN, M., & HAYALOĞLU, A. A., (2014). Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.2, 435-443.

Oluk, Aylin, MEHMET GÜVEN, And ALİ ADNAN HAYALOĞLU. "Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.2, 435-443, 2014

Oluk, Aylin C. Et Al. "Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.2, pp.435-443, 2014

Oluk, A. C. GÜVEN, M. And HAYALOĞLU, A. A. (2014) . "Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.2, pp.435-443.

@article{article, author={Aylin C. Oluk Et Al. }, title={Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2014, pages={435-443} }