Gonulalan, Z. Et Al. 2004. Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage. MEAT SCIENCE , vol.67, no.4 , 669-674.

Gonulalan, Z., Yetim, H., & Köse, A., (2004). Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage. MEAT SCIENCE , vol.67, no.4, 669-674.

Gonulalan, ZAFER, Hasan YETİM, And Ali KÖSE. "Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage," MEAT SCIENCE , vol.67, no.4, 669-674, 2004

Gonulalan, ZAFER Et Al. "Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage." MEAT SCIENCE , vol.67, no.4, pp.669-674, 2004

Gonulalan, Z. Yetim, H. And Köse, A. (2004) . "Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage." MEAT SCIENCE , vol.67, no.4, pp.669-674.

@article{article, author={ZAFER GÖNÜLALAN Et Al. }, title={Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage}, journal={MEAT SCIENCE}, year=2004, pages={669-674} }