Karaman, S. Et Al. 2015. Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.6 , 3851-3858.

Karaman, S., YILMAZ, M. T., Kayacier, A., DOĞAN, M., & Yetim, H., (2015). Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.6, 3851-3858.

Karaman, Safa Et Al. "Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.6, 3851-3858, 2015

Karaman, Safa Et Al. "Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.6, pp.3851-3858, 2015

Karaman, S. Et Al. (2015) . "Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.6, pp.3851-3858.

@article{article, author={Safa KARAMAN Et Al. }, title={Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2015, pages={3851-3858} }