GONCU, A. And Alpkent, Z. 2005. Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter. INTERNATIONAL DAIRY JOURNAL , vol.15, no.6-9 , 771-776.

GONCU, A., & Alpkent, Z., (2005). Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter. INTERNATIONAL DAIRY JOURNAL , vol.15, no.6-9, 771-776.

GONCU, A, And ZAFER ALPKENT. "Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter," INTERNATIONAL DAIRY JOURNAL , vol.15, no.6-9, 771-776, 2005

GONCU, A And Alpkent, ZAFER. "Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter." INTERNATIONAL DAIRY JOURNAL , vol.15, no.6-9, pp.771-776, 2005

GONCU, A. And Alpkent, Z. (2005) . "Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter." INTERNATIONAL DAIRY JOURNAL , vol.15, no.6-9, pp.771-776.

@article{article, author={A GONCU And author={ZAFER ALPKENT}, title={Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2005, pages={771-776} }