Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis.

MLA

Eroglu, Ali, et al. “Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis.” International Journal of Food Properties, vol. 18, no. 4, Apr. 2015, pp. 909–21. EBSCOhost, https://doi.org/10.1080/10942912.2013.864673.

APA

Eroglu, A., Dogan, M., Toker, O. S., & Yilmaz, M. T. (2015). Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis. International Journal of Food Properties, 18(4), 909–921. https://doi.org/10.1080/10942912.2013.864673

Chicago

Eroglu, Ali, Mahmut Dogan, Omer Said Toker, and Mustafa Tahsin Yilmaz. 2015. “Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis.” International Journal of Food Properties 18 (4): 909–21. doi:10.1080/10942912.2013.864673.