Çelik, Ş. Et Al. 2005. Effects of high heat treatment of milk and brine concentration on the quality of Turkish white cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.60, no.2 , 147-151.

Çelik, Ş., Bakırcı, İ., & Özdemir, S., (2005). Effects of high heat treatment of milk and brine concentration on the quality of Turkish white cheese. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.60, no.2, 147-151.

Çelik, Şerafettin, İhsan BAKIRCI, And Salih ÖZDEMİR. "Effects of high heat treatment of milk and brine concentration on the quality of Turkish white cheese," MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.60, no.2, 147-151, 2005

Çelik, Şerafettin Et Al. "Effects of high heat treatment of milk and brine concentration on the quality of Turkish white cheese." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.60, no.2, pp.147-151, 2005

Çelik, Ş. Bakırcı, İ. And Özdemir, S. (2005) . "Effects of high heat treatment of milk and brine concentration on the quality of Turkish white cheese." MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.60, no.2, pp.147-151.

@article{article, author={Şerafettin Çelik Et Al. }, title={Effects of high heat treatment of milk and brine concentration on the quality of Turkish white cheese}, journal={MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL}, year=2005, pages={147-151} }