Özcan, Y. Et Al. 2024. Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties. Sigma Journal of Engineering and Natural Sciences , vol.42, no.3 , 814-821.

Özcan, Y., Şanlidere Aloğlu, H., & KARASU, S., (2024). Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties. Sigma Journal of Engineering and Natural Sciences , vol.42, no.3, 814-821.

Özcan, Yılmaz, Hatice Şanlidere Aloğlu, And Salih KARASU. "Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties," Sigma Journal of Engineering and Natural Sciences , vol.42, no.3, 814-821, 2024

Özcan, Yılmaz Et Al. "Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties." Sigma Journal of Engineering and Natural Sciences , vol.42, no.3, pp.814-821, 2024

Özcan, Y. Şanlidere Aloğlu, H. And KARASU, S. (2024) . "Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties." Sigma Journal of Engineering and Natural Sciences , vol.42, no.3, pp.814-821.

@article{article, author={Yılmaz Özcan Et Al. }, title={Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties}, journal={Sigma Journal of Engineering and Natural Sciences}, year=2024, pages={814-821} }