T. Inomata Et Al. , "Influences of the traditional cured meat-making process on the muscle proteins in m. latissimus dorsi of bovine: part III," 58th ICoMST International Congress of Meat Science and Technology , Canada, pp.55, 2012
Inomata, T. Et Al. 2012. Influences of the traditional cured meat-making process on the muscle proteins in m. latissimus dorsi of bovine: part III. 58th ICoMST International Congress of Meat Science and Technology , (Canada), 55.
Inomata, T., Mugurma, M., Ahhmed, A., Kawahara, S., KARAMAN, S., Dafsin, P., ... YETİM, H.(2012). Influences of the traditional cured meat-making process on the muscle proteins in m. latissimus dorsi of bovine: part III . 58th ICoMST International Congress of Meat Science and Technology (pp.55). , Canada
Inomata, Tomo Et Al. "Influences of the traditional cured meat-making process on the muscle proteins in m. latissimus dorsi of bovine: part III," 58th ICoMST International Congress of Meat Science and Technology, Canada, 2012
Inomata, Tomo Et Al. "Influences of the traditional cured meat-making process on the muscle proteins in m. latissimus dorsi of bovine: part III." 58th ICoMST International Congress of Meat Science and Technology , Canada, pp.55, 2012
Inomata, T. Et Al. (2012) . "Influences of the traditional cured meat-making process on the muscle proteins in m. latissimus dorsi of bovine: part III." 58th ICoMST International Congress of Meat Science and Technology , Canada, p.55.
@conferencepaper{conferencepaper, author={Tomo Inomata Et Al. }, title={Influences of the traditional cured meat-making process on the muscle proteins in m. latissimus dorsi of bovine: part III}, congress name={58th ICoMST International Congress of Meat Science and Technology}, city={}, country={Canada}, year={2012}, pages={55} }