TOKUŞOĞLU, Ö. 2013. The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein. International Journal of Dairy Technology , vol.66, no.4 , 527-534.

TOKUŞOĞLU, Ö., (2013). The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein. International Journal of Dairy Technology , vol.66, no.4, 527-534.

TOKUŞOĞLU, ÖZLEM. "The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein," International Journal of Dairy Technology , vol.66, no.4, 527-534, 2013

TOKUŞOĞLU, ÖZLEM. "The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein." International Journal of Dairy Technology , vol.66, no.4, pp.527-534, 2013

TOKUŞOĞLU, Ö. (2013) . "The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein." International Journal of Dairy Technology , vol.66, no.4, pp.527-534.

@article{article, author={ÖZLEM TOKUŞOĞLU}, title={The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein}, journal={International Journal of Dairy Technology}, year=2013, pages={527-534} }