Özer, H. B. And Kırmacı, H. A. 2009. Development of Proteolysis in White-Brined Cheese: Role of Microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 Used as Adjunct Culture. Milchwissenschaft-Milk Science International , vol.64 , 294-299.

Özer, H. B., & Kırmacı, H. A., (2009). Development of Proteolysis in White-Brined Cheese: Role of Microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 Used as Adjunct Culture. Milchwissenschaft-Milk Science International , vol.64, 294-299.

Özer, HAMDİ, And Hüseyin Avni Kırmacı. "Development of Proteolysis in White-Brined Cheese: Role of Microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 Used as Adjunct Culture," Milchwissenschaft-Milk Science International , vol.64, 294-299, 2009

Özer, HAMDİ B. And Kırmacı, Hüseyin A. . "Development of Proteolysis in White-Brined Cheese: Role of Microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 Used as Adjunct Culture." Milchwissenschaft-Milk Science International , vol.64, pp.294-299, 2009

Özer, H. B. And Kırmacı, H. A. (2009) . "Development of Proteolysis in White-Brined Cheese: Role of Microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 Used as Adjunct Culture." Milchwissenschaft-Milk Science International , vol.64, pp.294-299.

@article{article, author={HAMDİ BARBAROS ÖZER And author={Hüseyin Avni Kırmacı}, title={Development of Proteolysis in White-Brined Cheese: Role of Microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 Used as Adjunct Culture}, journal={Milchwissenschaft-Milk Science International}, year=2009, pages={294-299} }