E. B. OZVURAL And H. VURAL, "Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters," MEAT SCIENCE , vol.88, no.1, pp.179-183, 2011
OZVURAL, E. B. And VURAL, H. 2011. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. MEAT SCIENCE , vol.88, no.1 , 179-183.
OZVURAL, E. B., & VURAL, H., (2011). Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. MEAT SCIENCE , vol.88, no.1, 179-183.
OZVURAL, Emin, And HALİL VURAL. "Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters," MEAT SCIENCE , vol.88, no.1, 179-183, 2011
OZVURAL, Emin B. And VURAL, HALİL. "Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters." MEAT SCIENCE , vol.88, no.1, pp.179-183, 2011
OZVURAL, E. B. And VURAL, H. (2011) . "Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters." MEAT SCIENCE , vol.88, no.1, pp.179-183.
@article{article, author={Emin Burcin OZVURAL And author={HALİL VURAL}, title={Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters}, journal={MEAT SCIENCE}, year=2011, pages={179-183} }