C. BİRİŞİK Et Al. , "Utilization of Japanese miso paste as an alternative coating material for Turkish Pastirma: A novel trend on flavour coating for dry-cured meats," FOOD CHEMISTRY , 2015
BİRİŞİK, C. Et Al. 2015. Utilization of Japanese miso paste as an alternative coating material for Turkish Pastirma: A novel trend on flavour coating for dry-cured meats. FOOD CHEMISTRY .
BİRİŞİK, C., KARAMAN, S., ÖZTÜRK, I., ÇAM, M., Kaneko, G., Sakata, R., ... YETİM, H.(2015). Utilization of Japanese miso paste as an alternative coating material for Turkish Pastirma: A novel trend on flavour coating for dry-cured meats. FOOD CHEMISTRY .
BİRİŞİK, CEYDA Et Al. "Utilization of Japanese miso paste as an alternative coating material for Turkish Pastirma: A novel trend on flavour coating for dry-cured meats," FOOD CHEMISTRY , 2015
BİRİŞİK, CEYDA Et Al. "Utilization of Japanese miso paste as an alternative coating material for Turkish Pastirma: A novel trend on flavour coating for dry-cured meats." FOOD CHEMISTRY , 2015
BİRİŞİK, C. Et Al. (2015) . "Utilization of Japanese miso paste as an alternative coating material for Turkish Pastirma: A novel trend on flavour coating for dry-cured meats." FOOD CHEMISTRY .
@article{article, author={CEYDA ÖZCAN Et Al. }, title={Utilization of Japanese miso paste as an alternative coating material for Turkish Pastirma: A novel trend on flavour coating for dry-cured meats}, journal={FOOD CHEMISTRY}, year=2015}