Ö. Zorba Et Al. , "Salt Phosphate and and Oil Temperature Effects on Emulsion Capacity of Fresh and Frozen Meat and Sheep Tail fat," JOURNAL OF FOOD SCIENCE , vol.58, no.3, pp.492-496, 1993
Zorba, Ö. Et Al. 1993. Salt Phosphate and and Oil Temperature Effects on Emulsion Capacity of Fresh and Frozen Meat and Sheep Tail fat. JOURNAL OF FOOD SCIENCE , vol.58, no.3 , 492-496.
Zorba, Ö., Gökalp, H., YETİM, H., & Ockerman, H. W., (1993). Salt Phosphate and and Oil Temperature Effects on Emulsion Capacity of Fresh and Frozen Meat and Sheep Tail fat. JOURNAL OF FOOD SCIENCE , vol.58, no.3, 492-496.
Zorba, Ömer Et Al. "Salt Phosphate and and Oil Temperature Effects on Emulsion Capacity of Fresh and Frozen Meat and Sheep Tail fat," JOURNAL OF FOOD SCIENCE , vol.58, no.3, 492-496, 1993
Zorba, Ömer Et Al. "Salt Phosphate and and Oil Temperature Effects on Emulsion Capacity of Fresh and Frozen Meat and Sheep Tail fat." JOURNAL OF FOOD SCIENCE , vol.58, no.3, pp.492-496, 1993
Zorba, Ö. Et Al. (1993) . "Salt Phosphate and and Oil Temperature Effects on Emulsion Capacity of Fresh and Frozen Meat and Sheep Tail fat." JOURNAL OF FOOD SCIENCE , vol.58, no.3, pp.492-496.
@article{article, author={Ömer Zorba Et Al. }, title={Salt Phosphate and and Oil Temperature Effects on Emulsion Capacity of Fresh and Frozen Meat and Sheep Tail fat}, journal={JOURNAL OF FOOD SCIENCE}, year=1993, pages={492-496} }