Guven, M. And KARACA, O. B. 2001. Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.54, no.1 , 29-33.

Guven, M., & KARACA, O. B., (2001). Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.54, no.1, 29-33.

Guven, MEHMET, And OYA BERKAY KARACA. "Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.54, no.1, 29-33, 2001

Guven, MEHMET And KARACA, OYA B. . "Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.54, no.1, pp.29-33, 2001

Guven, M. And KARACA, O. B. (2001) . "Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.54, no.1, pp.29-33.

@article{article, author={MEHMET GÜVEN And author={OYA BERKAY KARACA}, title={Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2001, pages={29-33} }