Özer, H. B. 1998. The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt. Milchwissenschaft-Milk Science International , vol.53, no.9 , 510-513.

Özer, H. B., (1998). The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt. Milchwissenschaft-Milk Science International , vol.53, no.9, 510-513.

Özer, HAMDİ. "The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt," Milchwissenschaft-Milk Science International , vol.53, no.9, 510-513, 1998

Özer, HAMDİ B. . "The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt." Milchwissenschaft-Milk Science International , vol.53, no.9, pp.510-513, 1998

Özer, H. B. (1998) . "The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt." Milchwissenschaft-Milk Science International , vol.53, no.9, pp.510-513.

@article{article, author={HAMDİ BARBAROS ÖZER}, title={The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt}, journal={Milchwissenschaft-Milk Science International}, year=1998, pages={510-513} }