Eroglu, A. Et Al. 2015. Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4 , 909-921.

Eroglu, A., DOĞAN, M., TOKER, Ö. S. , & YILMAZ, M. T. , (2015). Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, 909-921.

Eroglu, Ali Et Al. "Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, 909-921, 2015

Eroglu, Ali Et Al. "Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, pp.909-921, 2015

Eroglu, A. Et Al. (2015) . "Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, pp.909-921.

@article{article, author={Ali Eroglu Et Al. }, title={Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2015, pages={909-921} }