Ozer, B. And Robinson, R. 1999. The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , vol.32, no.7 , 391-395.

Ozer, B., & Robinson, R., (1999). The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , vol.32, no.7, 391-395.

Ozer, HAMDİ, And RK Robinson. "The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques," FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , vol.32, no.7, 391-395, 1999

Ozer, HAMDİ B. And Robinson, RK. "The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques." FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , vol.32, no.7, pp.391-395, 1999

Ozer, B. And Robinson, R. (1999) . "The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques." FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , vol.32, no.7, pp.391-395.

@article{article, author={HAMDİ BARBAROS ÖZER And author={RK Robinson}, title={The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques}, journal={FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE}, year=1999, pages={391-395} }