Vural, H. And Javidipour, I. 2002. Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.214, no.6 , 465-468.

Vural, H., & Javidipour, I., (2002). Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.214, no.6, 465-468.

Vural, HALİL, And I Javidipour. "Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.214, no.6, 465-468, 2002

Vural, HALİL And Javidipour, I. "Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.214, no.6, pp.465-468, 2002

Vural, H. And Javidipour, I. (2002) . "Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.214, no.6, pp.465-468.

@article{article, author={HALİL VURAL And author={I Javidipour}, title={Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2002, pages={465-468} }