Yetim, H. Et Al. 2006. Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages. JOURNAL OF MUSCLE FOODS , vol.17, no.3 , 354-366.

Yetim, H., Müller, W., Dogan, M., & Klettner, ., (2006). Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages. JOURNAL OF MUSCLE FOODS , vol.17, no.3, 354-366.

Yetim, Hasan Et Al. "Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages," JOURNAL OF MUSCLE FOODS , vol.17, no.3, 354-366, 2006

Yetim, Hasan Et Al. "Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages." JOURNAL OF MUSCLE FOODS , vol.17, no.3, pp.354-366, 2006

Yetim, H. Et Al. (2006) . "Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages." JOURNAL OF MUSCLE FOODS , vol.17, no.3, pp.354-366.

@article{article, author={Hasan YETİM Et Al. }, title={Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages}, journal={JOURNAL OF MUSCLE FOODS}, year=2006, pages={354-366} }