Ince, E. Et Al. 2022. Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages Ocena hemijskih analiza eksperimentalno pripremljenih fermentisanih i termički obrađenih kobasica. Meat Technology , vol.63, no.1 , 26-32.

Ince, E., Efil, M. M., & ÖZFİLİZ, N., (2022). Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages Ocena hemijskih analiza eksperimentalno pripremljenih fermentisanih i termički obrađenih kobasica. Meat Technology , vol.63, no.1, 26-32.

Ince, Eser, Mukaddes Merve Efil, And NESRİN ÖZFİLİZ. "Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages Ocena hemijskih analiza eksperimentalno pripremljenih fermentisanih i termički obrađenih kobasica," Meat Technology , vol.63, no.1, 26-32, 2022

Ince, Eser Et Al. "Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages Ocena hemijskih analiza eksperimentalno pripremljenih fermentisanih i termički obrađenih kobasica." Meat Technology , vol.63, no.1, pp.26-32, 2022

Ince, E. Efil, M. M. And ÖZFİLİZ, N. (2022) . "Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages Ocena hemijskih analiza eksperimentalno pripremljenih fermentisanih i termički obrađenih kobasica." Meat Technology , vol.63, no.1, pp.26-32.

@article{article, author={Eser Ince Et Al. }, title={Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages Ocena hemijskih analiza eksperimentalno pripremljenih fermentisanih i termički obrađenih kobasica}, journal={Meat Technology}, year=2022, pages={26-32} }