H. YETİM And H. W. Ockerman, "The Ohio State Univ. USA, Meat Research Efforts: Some Physicochemical Changes in Catfish Muscle as Influenced by Egg White and Tumbling," Recent Research Developments in Nutrition , vol.2, pp.4-9, 1998
YETİM, H. And Ockerman, H. W. 1998. The Ohio State Univ. USA, Meat Research Efforts: Some Physicochemical Changes in Catfish Muscle as Influenced by Egg White and Tumbling. Recent Research Developments in Nutrition , vol.2 , 4-9.
YETİM, H., & Ockerman, H. W., (1998). The Ohio State Univ. USA, Meat Research Efforts: Some Physicochemical Changes in Catfish Muscle as Influenced by Egg White and Tumbling. Recent Research Developments in Nutrition , vol.2, 4-9.
YETİM, Hasan, And H W Ockerman. "The Ohio State Univ. USA, Meat Research Efforts: Some Physicochemical Changes in Catfish Muscle as Influenced by Egg White and Tumbling," Recent Research Developments in Nutrition , vol.2, 4-9, 1998
YETİM, Hasan And Ockerman, H W. . "The Ohio State Univ. USA, Meat Research Efforts: Some Physicochemical Changes in Catfish Muscle as Influenced by Egg White and Tumbling." Recent Research Developments in Nutrition , vol.2, pp.4-9, 1998
YETİM, H. And Ockerman, H. W. (1998) . "The Ohio State Univ. USA, Meat Research Efforts: Some Physicochemical Changes in Catfish Muscle as Influenced by Egg White and Tumbling." Recent Research Developments in Nutrition , vol.2, pp.4-9.
@article{article, author={Hasan YETİM And author={H W Ockerman}, title={The Ohio State Univ. USA, Meat Research Efforts: Some Physicochemical Changes in Catfish Muscle as Influenced by Egg White and Tumbling}, journal={Recent Research Developments in Nutrition}, year=1998, pages={4-9} }