Ozer, B. Et Al. 2011. The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.4 , 494-501.

Ozer, B., Kirmaci, H. A., HAYALOĞLU, A. A., AKÇELİK, M., & Akkoc, N., (2011). The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.4, 494-501.

Ozer, HAMDİ Et Al. "The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.4, 494-501, 2011

Ozer, HAMDİ B. Et Al. "The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.4, pp.494-501, 2011

Ozer, B. Et Al. (2011) . "The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.4, pp.494-501.

@article{article, author={HAMDİ BARBAROS ÖZER Et Al. }, title={The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2011, pages={494-501} }