H. Vural, "Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, pp.100-103, 2003
Vural, H. 2003. Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2 , 100-103.
Vural, H., (2003). Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, 100-103.
Vural, HALİL. "Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, 100-103, 2003
Vural, HALİL. "Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, pp.100-103, 2003
Vural, H. (2003) . "Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, pp.100-103.
@article{article, author={HALİL VURAL}, title={Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2003, pages={100-103} }