Atamer, M. Et Al. 1999. Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10 , 553-556.

Atamer, M., Kocak, C., Cimer, A., Odabasi, S., Tamucay, B., & Yamaner, N., (1999). Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, 553-556.

Atamer, M Et Al. "Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, 553-556, 1999

Atamer, M Et Al. "Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, pp.553-556, 1999

Atamer, M. Et Al. (1999) . "Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.54, no.10, pp.553-556.

@article{article, author={M Atamer Et Al. }, title={Some quality characteristics of Kasar cheese manufactured from milk preserved by activation of lactoperoxidase/thiocyanate/hydrogen peroxide (LP) system}, journal={MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL}, year=1999, pages={553-556} }