H. YETİM Et Al. , "Some Chemical, Microbiological and Sensory Characteristics of Doner Kebab Made from Sucuk Dough, Dry Fermented Turkish Sausage," 49th Int. Congress of Meat Science and Technology , São Paulo, Brazil, pp.423-424, 2003
YETİM, H. Et Al. 2003. Some Chemical, Microbiological and Sensory Characteristics of Doner Kebab Made from Sucuk Dough, Dry Fermented Turkish Sausage. 49th Int. Congress of Meat Science and Technology , (São Paulo, Brazil), 423-424.
YETİM, H., GÖNÜLALAN, Z., Ockerman , H., & Chen , M., (2003). Some Chemical, Microbiological and Sensory Characteristics of Doner Kebab Made from Sucuk Dough, Dry Fermented Turkish Sausage . 49th Int. Congress of Meat Science and Technology (pp.423-424). São Paulo, Brazil
YETİM, Hasan Et Al. "Some Chemical, Microbiological and Sensory Characteristics of Doner Kebab Made from Sucuk Dough, Dry Fermented Turkish Sausage," 49th Int. Congress of Meat Science and Technology, São Paulo, Brazil, 2003
YETİM, Hasan Et Al. "Some Chemical, Microbiological and Sensory Characteristics of Doner Kebab Made from Sucuk Dough, Dry Fermented Turkish Sausage." 49th Int. Congress of Meat Science and Technology , São Paulo, Brazil, pp.423-424, 2003
YETİM, H. Et Al. (2003) . "Some Chemical, Microbiological and Sensory Characteristics of Doner Kebab Made from Sucuk Dough, Dry Fermented Turkish Sausage." 49th Int. Congress of Meat Science and Technology , São Paulo, Brazil, pp.423-424.
@conferencepaper{conferencepaper, author={Hasan YETİM Et Al. }, title={Some Chemical, Microbiological and Sensory Characteristics of Doner Kebab Made from Sucuk Dough, Dry Fermented Turkish Sausage}, congress name={49th Int. Congress of Meat Science and Technology}, city={São Paulo}, country={Brazil}, year={2003}, pages={423-424} }