Kahyaoglu, T. And KAYA, S. 2003. Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. INTERNATIONAL DAIRY JOURNAL , vol.13, no.11 , 867-875.

Kahyaoglu, T., & KAYA, S., (2003). Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. INTERNATIONAL DAIRY JOURNAL , vol.13, no.11, 867-875.

Kahyaoglu, Talip, And S KAYA. "Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese," INTERNATIONAL DAIRY JOURNAL , vol.13, no.11, 867-875, 2003

Kahyaoglu, Talip And KAYA, S. "Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese." INTERNATIONAL DAIRY JOURNAL , vol.13, no.11, pp.867-875, 2003

Kahyaoglu, T. And KAYA, S. (2003) . "Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese." INTERNATIONAL DAIRY JOURNAL , vol.13, no.11, pp.867-875.

@article{article, author={Talip KAHYAOĞLU And author={S KAYA}, title={Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2003, pages={867-875} }