EYİLER YILMAZ, E. And VURAL, H. 2017. Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins. International Conference on Nutrition and Food Sciences , (Budapest, Hungary).

EYİLER YILMAZ, E., & VURAL, H., (2017). Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins . International Conference on Nutrition and Food Sciences, Budapest, Hungary

EYİLER YILMAZ, ESEN, And HALİL VURAL. "Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins," International Conference on Nutrition and Food Sciences, Budapest, Hungary, 2017

EYİLER YILMAZ, ESEN E. And VURAL, HALİL. "Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins." International Conference on Nutrition and Food Sciences , Budapest, Hungary, 2017

EYİLER YILMAZ, E. And VURAL, H. (2017) . "Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins." International Conference on Nutrition and Food Sciences , Budapest, Hungary.

@conferencepaper{conferencepaper, author={ESEN EYİLER YILMAZ And author={HALİL VURAL}, title={Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins}, congress name={International Conference on Nutrition and Food Sciences}, city={Budapest}, country={Hungary}, year={2017}}