Ozer, H. Et Al. 2004. The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.39, no.7 , 727-735.

Ozer, H., Uraz, G., Beyzi-Yilmaz, E., & Atasoy, A., (2004). The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.39, no.7, 727-735.

Ozer, HB Et Al. "The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.39, no.7, 727-735, 2004

Ozer, HB Et Al. "The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.39, no.7, pp.727-735, 2004

Ozer, H. Et Al. (2004) . "The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.39, no.7, pp.727-735.

@article{article, author={HB Ozer Et Al. }, title={The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2004, pages={727-735} }