Ö. Zorba Et Al. , "MODEL SYSTEM EVALUATIONS OF THE EFFECTS OF DIFFERENT LEVELS OF K2HPO4 NACL AND OIL TEMPERATURE ON EMULSION STABILITY AND VISCOSITY OF FRESH AND FROZEN TURKISH STYLE MEAT EMULSIONS," MEAT SCIENCE , vol.34, no.2, pp.145-161, 1993
Zorba, Ö. Et Al. 1993. MODEL SYSTEM EVALUATIONS OF THE EFFECTS OF DIFFERENT LEVELS OF K2HPO4 NACL AND OIL TEMPERATURE ON EMULSION STABILITY AND VISCOSITY OF FRESH AND FROZEN TURKISH STYLE MEAT EMULSIONS. MEAT SCIENCE , vol.34, no.2 , 145-161.
Zorba, Ö., Gökalp, H., YETİM, H., & Ockerman, H. W., (1993). MODEL SYSTEM EVALUATIONS OF THE EFFECTS OF DIFFERENT LEVELS OF K2HPO4 NACL AND OIL TEMPERATURE ON EMULSION STABILITY AND VISCOSITY OF FRESH AND FROZEN TURKISH STYLE MEAT EMULSIONS. MEAT SCIENCE , vol.34, no.2, 145-161.
Zorba, Ömer Et Al. "MODEL SYSTEM EVALUATIONS OF THE EFFECTS OF DIFFERENT LEVELS OF K2HPO4 NACL AND OIL TEMPERATURE ON EMULSION STABILITY AND VISCOSITY OF FRESH AND FROZEN TURKISH STYLE MEAT EMULSIONS," MEAT SCIENCE , vol.34, no.2, 145-161, 1993
Zorba, Ömer Et Al. "MODEL SYSTEM EVALUATIONS OF THE EFFECTS OF DIFFERENT LEVELS OF K2HPO4 NACL AND OIL TEMPERATURE ON EMULSION STABILITY AND VISCOSITY OF FRESH AND FROZEN TURKISH STYLE MEAT EMULSIONS." MEAT SCIENCE , vol.34, no.2, pp.145-161, 1993
Zorba, Ö. Et Al. (1993) . "MODEL SYSTEM EVALUATIONS OF THE EFFECTS OF DIFFERENT LEVELS OF K2HPO4 NACL AND OIL TEMPERATURE ON EMULSION STABILITY AND VISCOSITY OF FRESH AND FROZEN TURKISH STYLE MEAT EMULSIONS." MEAT SCIENCE , vol.34, no.2, pp.145-161.
@article{article, author={Ömer Zorba Et Al. }, title={MODEL SYSTEM EVALUATIONS OF THE EFFECTS OF DIFFERENT LEVELS OF K2HPO4 NACL AND OIL TEMPERATURE ON EMULSION STABILITY AND VISCOSITY OF FRESH AND FROZEN TURKISH STYLE MEAT EMULSIONS}, journal={MEAT SCIENCE}, year=1993, pages={145-161} }