VELİOĞLU, H. M. Et Al. 2010. Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology. MEAT SCIENCE , vol.84, no.3 , 477-483.

VELİOĞLU, H. M., DURAKLI VELİOĞLU, S., BOYACI, İ. H., YILMAZ, İ., & KURULTAY, Ş., (2010). Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology. MEAT SCIENCE , vol.84, no.3, 477-483.

VELİOĞLU, HASAN Et Al. "Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology," MEAT SCIENCE , vol.84, no.3, 477-483, 2010

VELİOĞLU, HASAN M. Et Al. "Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology." MEAT SCIENCE , vol.84, no.3, pp.477-483, 2010

VELİOĞLU, H. M. Et Al. (2010) . "Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology." MEAT SCIENCE , vol.84, no.3, pp.477-483.

@article{article, author={HASAN MURAT VELİOĞLU Et Al. }, title={Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology}, journal={MEAT SCIENCE}, year=2010, pages={477-483} }