H. YETİM Et Al. , "The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages," FOOD RESEARCH INTERNATIONAL , vol.34, no.2, pp.97-101, 2001
YETİM, H. Et Al. 2001. The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages. FOOD RESEARCH INTERNATIONAL , vol.34, no.2 , 97-101.
YETİM, H., Müller, W. D., & Eber, M., (2001). The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages. FOOD RESEARCH INTERNATIONAL , vol.34, no.2, 97-101.
YETİM, Hasan, W D Müller, And M Eber. "The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages," FOOD RESEARCH INTERNATIONAL , vol.34, no.2, 97-101, 2001
YETİM, Hasan Et Al. "The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages." FOOD RESEARCH INTERNATIONAL , vol.34, no.2, pp.97-101, 2001
YETİM, H. Müller, W. D. And Eber, M. (2001) . "The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages." FOOD RESEARCH INTERNATIONAL , vol.34, no.2, pp.97-101.
@article{article, author={Hasan YETİM Et Al. }, title={The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages}, journal={FOOD RESEARCH INTERNATIONAL}, year=2001, pages={97-101} }