İ. Yılmaz Et Al. , "The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs," NAHRUNG-FOOD , vol.46, no.4, pp.276-278, 2002
Yılmaz, İ. Et Al. 2002. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs. NAHRUNG-FOOD , vol.46, no.4 , 276-278.
Yılmaz, İ., Yetim, H., & Ockerman, H., (2002). The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs. NAHRUNG-FOOD , vol.46, no.4, 276-278.
Yılmaz, İsmail, Hasan YETİM, And HW Ockerman. "The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs," NAHRUNG-FOOD , vol.46, no.4, 276-278, 2002
Yılmaz, İsmail Et Al. "The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs." NAHRUNG-FOOD , vol.46, no.4, pp.276-278, 2002
Yılmaz, İ. Yetim, H. And Ockerman, H. (2002) . "The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs." NAHRUNG-FOOD , vol.46, no.4, pp.276-278.
@article{article, author={İsmail Yılmaz Et Al. }, title={The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdag meatballs}, journal={NAHRUNG-FOOD}, year=2002, pages={276-278} }