Atasever, M. Et Al. 2003. Use of different salting techniques in Halloumi cheese: Effect on sensory, microbiological and chemical properties. ACTA ALIMENTARIA , vol.32, no.1 , 7-14.

Atasever, M., KELEŞ, A., UÇAR, G., & GÜNER, A., (2003). Use of different salting techniques in Halloumi cheese: Effect on sensory, microbiological and chemical properties. ACTA ALIMENTARIA , vol.32, no.1, 7-14.

Atasever, Mustafa Et Al. "Use of different salting techniques in Halloumi cheese: Effect on sensory, microbiological and chemical properties," ACTA ALIMENTARIA , vol.32, no.1, 7-14, 2003

Atasever, Mustafa Et Al. "Use of different salting techniques in Halloumi cheese: Effect on sensory, microbiological and chemical properties." ACTA ALIMENTARIA , vol.32, no.1, pp.7-14, 2003

Atasever, M. Et Al. (2003) . "Use of different salting techniques in Halloumi cheese: Effect on sensory, microbiological and chemical properties." ACTA ALIMENTARIA , vol.32, no.1, pp.7-14.

@article{article, author={Mustafa ATASEVER Et Al. }, title={Use of different salting techniques in Halloumi cheese: Effect on sensory, microbiological and chemical properties}, journal={ACTA ALIMENTARIA}, year=2003, pages={7-14} }