Çavuş, M. Et Al. 2022. Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study. Food Science and Technology (Brazil) , vol.42 .

Çavuş, M., Yurt, B., & Cankurt, H., (2022). Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study. Food Science and Technology (Brazil) , vol.42.

Çavuş, Mustafa, Bayram Yurt, And Hasan CANKURT. "Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study," Food Science and Technology (Brazil) , vol.42, 2022

Çavuş, Mustafa Et Al. "Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study." Food Science and Technology (Brazil) , vol.42, 2022

Çavuş, M. Yurt, B. And Cankurt, H. (2022) . "Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study." Food Science and Technology (Brazil) , vol.42.

@article{article, author={Mustafa Çavuş Et Al. }, title={Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study}, journal={Food Science and Technology (Brazil)}, year=2022}