Urgu, M., Unluturk, S., & Koca, N. (2018). Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts. Korean J Food Sci Anim Resour.
Chicago Style CitationUrgu, Müge, Sevcan Unluturk, i Nurcan Koca. "Effects of Fat Reduction On the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion With Different Emulsifying Salt Amounts." Korean J Food Sci Anim Resour 2018.
Cita MLAUrgu, Müge, Sevcan Unluturk, i Nurcan Koca. "Effects of Fat Reduction On the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion With Different Emulsifying Salt Amounts." Korean J Food Sci Anim Resour 2018.