Sari, M. Et Al. 2015. Effects of different fattening systems on technological properties and fatty acid composition of goose meat. EUROPEAN POULTRY SCIENCE , vol.79 .

Sari, M., Onk, K., ŞİŞMAN, T., Tilki, M., & Yakan, A., (2015). Effects of different fattening systems on technological properties and fatty acid composition of goose meat. EUROPEAN POULTRY SCIENCE , vol.79.

Sari, M. Et Al. "Effects of different fattening systems on technological properties and fatty acid composition of goose meat," EUROPEAN POULTRY SCIENCE , vol.79, 2015

Sari, M. Et Al. "Effects of different fattening systems on technological properties and fatty acid composition of goose meat." EUROPEAN POULTRY SCIENCE , vol.79, 2015

Sari, M. Et Al. (2015) . "Effects of different fattening systems on technological properties and fatty acid composition of goose meat." EUROPEAN POULTRY SCIENCE , vol.79.

@article{article, author={M. Sari Et Al. }, title={Effects of different fattening systems on technological properties and fatty acid composition of goose meat}, journal={EUROPEAN POULTRY SCIENCE}, year=2015}