Ozer, B. And Atasoy, F. 2002. Effect of addition of amino acids, treatment with beta-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4 , 166-170.

Ozer, B., & Atasoy, F., (2002). Effect of addition of amino acids, treatment with beta-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4, 166-170.

Ozer, HAMDİ, And F Atasoy. "Effect of addition of amino acids, treatment with beta-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4, 166-170, 2002

Ozer, HAMDİ B. And Atasoy, F. "Effect of addition of amino acids, treatment with beta-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4, pp.166-170, 2002

Ozer, B. And Atasoy, F. (2002) . "Effect of addition of amino acids, treatment with beta-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.55, no.4, pp.166-170.

@article{article, author={HAMDİ BARBAROS ÖZER And author={F Atasoy}, title={Effect of addition of amino acids, treatment with beta-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2002, pages={166-170} }