C. BİRİŞİK Et Al. , "Turkish Fermented Sucuk: A Source of Antihypertensive Peptides," In Proceeding of the 61st international congress of Meat Science and Technology , Clermont, France, pp.1, 2015
BİRİŞİK, C. Et Al. 2015. Turkish Fermented Sucuk: A Source of Antihypertensive Peptides. In Proceeding of the 61st international congress of Meat Science and Technology , (Clermont, France), 1.
BİRİŞİK, C., MRGHNI AHHMED, A., & YETİM, H., (2015). Turkish Fermented Sucuk: A Source of Antihypertensive Peptides . In Proceeding of the 61st international congress of Meat Science and Technology (pp.1). Clermont, France
BİRİŞİK, CEYDA, Abdulatef MRGHNI AHHMED, And Hasan YETİM. "Turkish Fermented Sucuk: A Source of Antihypertensive Peptides," In Proceeding of the 61st international congress of Meat Science and Technology, Clermont, France, 2015
BİRİŞİK, CEYDA Et Al. "Turkish Fermented Sucuk: A Source of Antihypertensive Peptides." In Proceeding of the 61st international congress of Meat Science and Technology , Clermont, France, pp.1, 2015
BİRİŞİK, C. MRGHNI AHHMED, A. And YETİM, H. (2015) . "Turkish Fermented Sucuk: A Source of Antihypertensive Peptides." In Proceeding of the 61st international congress of Meat Science and Technology , Clermont, France, p.1.
@conferencepaper{conferencepaper, author={CEYDA ÖZCAN Et Al. }, title={Turkish Fermented Sucuk: A Source of Antihypertensive Peptides}, congress name={In Proceeding of the 61st international congress of Meat Science and Technology}, city={Clermont}, country={France}, year={2015}, pages={1} }