H. YETİM Et Al. , "Physical, Chemical and Organoleptic Characteristics of Turkish Style Frankfurters Made with an Emülsion Containing Turkish Produced Soy Flour," MEAT SCIENCE , vol.31, no.1, pp.43-56, 1992
YETİM, H. Et Al. 1992. Physical, Chemical and Organoleptic Characteristics of Turkish Style Frankfurters Made with an Emülsion Containing Turkish Produced Soy Flour. MEAT SCIENCE , vol.31, no.1 , 43-56.
YETİM, H., Gökalp, H., Kaya, M., Yanar, M., & Ockerman, H. W., (1992). Physical, Chemical and Organoleptic Characteristics of Turkish Style Frankfurters Made with an Emülsion Containing Turkish Produced Soy Flour. MEAT SCIENCE , vol.31, no.1, 43-56.
YETİM, Hasan Et Al. "Physical, Chemical and Organoleptic Characteristics of Turkish Style Frankfurters Made with an Emülsion Containing Turkish Produced Soy Flour," MEAT SCIENCE , vol.31, no.1, 43-56, 1992
YETİM, Hasan Et Al. "Physical, Chemical and Organoleptic Characteristics of Turkish Style Frankfurters Made with an Emülsion Containing Turkish Produced Soy Flour." MEAT SCIENCE , vol.31, no.1, pp.43-56, 1992
YETİM, H. Et Al. (1992) . "Physical, Chemical and Organoleptic Characteristics of Turkish Style Frankfurters Made with an Emülsion Containing Turkish Produced Soy Flour." MEAT SCIENCE , vol.31, no.1, pp.43-56.
@article{article, author={Hasan YETİM Et Al. }, title={Physical, Chemical and Organoleptic Characteristics of Turkish Style Frankfurters Made with an Emülsion Containing Turkish Produced Soy Flour}, journal={MEAT SCIENCE}, year=1992, pages={43-56} }