Kirmaci, H. A. Et Al. 2011. Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.3 , 394-401.

Kirmaci, H. A., HAYALOĞLU, A. A., Ozer, B., AKÇELİK, M., & Akkoc, N., (2011). Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.3, 394-401.

Kirmaci, Hueseyin Et Al. "Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.3, 394-401, 2011

Kirmaci, Hueseyin A. Et Al. "Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.3, pp.394-401, 2011

Kirmaci, H. A. Et Al. (2011) . "Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.64, no.3, pp.394-401.

@article{article, author={Hueseyin A. Kirmaci Et Al. }, title={Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2011, pages={394-401} }