SÜTE FARKLI HOMOJENİZASYON BASINÇLARI UYGULAMANIN AYRAN KALİTESİNE ETKİSİ.

MLA

Özünlü, Balkır Tamuçay, and Celalettin Koçak. “Süte Farkli Homojeni̇zasyon Basinçlari Uygulamanin Ayran Kali̇tesi̇ne Etki̇si̇.” GIDA: The Journal of Food, vol. 35, no. 3, June 2010, pp. 189–95. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=51838171&authtype=sso&custid=ns315887.

APA

Özünlü, B. T., & Koçak, C. (2010). Süte Farkli Homojeni̇zasyon Basinçlari Uygulamanin Ayran Kali̇tesi̇ne Etki̇si̇. GIDA: The Journal of Food, 35(3), 189–195.

Chicago

Özünlü, Balkır Tamuçay, and Celalettin Koçak. 2010. “Süte Farkli Homojeni̇zasyon Basinçlari Uygulamanin Ayran Kali̇tesi̇ne Etki̇si̇.” GIDA: The Journal of Food 35 (3): 189–95. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=51838171&authtype=sso&custid=ns315887.