A. Ahhmed Et Al. , "Changes in physicochemical properties of proteins in Kayserian pastirma made from m. semimembranosus muscle of bovine during traditional processing: Part I," 58th International Congress of Meat Science and Technology , Canada, pp.53, 2012
Ahhmed, A. Et Al. 2012. Changes in physicochemical properties of proteins in Kayserian pastirma made from m. semimembranosus muscle of bovine during traditional processing: Part I. 58th International Congress of Meat Science and Technology , (Canada), 53.
Ahhmed, A., Watabe, S., Ushio, H., Kaneko, G., Inomata, T., Sakata, R., ... YETİM, H.(2012). Changes in physicochemical properties of proteins in Kayserian pastirma made from m. semimembranosus muscle of bovine during traditional processing: Part I . 58th International Congress of Meat Science and Technology (pp.53). , Canada
Ahhmed, Abdulatef Et Al. "Changes in physicochemical properties of proteins in Kayserian pastirma made from m. semimembranosus muscle of bovine during traditional processing: Part I," 58th International Congress of Meat Science and Technology, Canada, 2012
Ahhmed, Abdulatef Et Al. "Changes in physicochemical properties of proteins in Kayserian pastirma made from m. semimembranosus muscle of bovine during traditional processing: Part I." 58th International Congress of Meat Science and Technology , Canada, pp.53, 2012
Ahhmed, A. Et Al. (2012) . "Changes in physicochemical properties of proteins in Kayserian pastirma made from m. semimembranosus muscle of bovine during traditional processing: Part I." 58th International Congress of Meat Science and Technology , Canada, p.53.
@conferencepaper{conferencepaper, author={Abdulatef Ahhmed Et Al. }, title={Changes in physicochemical properties of proteins in Kayserian pastirma made from m. semimembranosus muscle of bovine during traditional processing: Part I}, congress name={58th International Congress of Meat Science and Technology}, city={}, country={Canada}, year={2012}, pages={53} }