Karaman, A. Et Al. 2012. Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream. Grasas y Aceites , vol.63, no.3 , 267-273.

Karaman, A., BENLİ, M., & AKALIN, A. S., (2012). Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream. Grasas y Aceites , vol.63, no.3, 267-273.

Karaman, A.D., MEHLİKA BENLİ, And AYŞE SİBEL AKALIN. "Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream," Grasas y Aceites , vol.63, no.3, 267-273, 2012

Karaman, A.D. Et Al. "Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream." Grasas y Aceites , vol.63, no.3, pp.267-273, 2012

Karaman, A. BENLİ, M. And AKALIN, A. S. (2012) . "Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream." Grasas y Aceites , vol.63, no.3, pp.267-273.

@article{article, author={A.D. Karaman Et Al. }, title={Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream}, journal={Grasas y Aceites}, year=2012, pages={267-273} }