TAVMAN, Ş. Et Al. 2001. Thermal properties of turkey meat emulsions at different temperatures. 6th Karlsruhe Nutrition Symposium, Effect of Processing on the Nutritional Quality of Foods , (Karlsruhe, Germany), 48.

TAVMAN, Ş., TAVMAN, İ. H., KUMCUOĞLU, S., & YOLCI ÖMEROĞLU, P., (2001). Thermal properties of turkey meat emulsions at different temperatures . 6th Karlsruhe Nutrition Symposium, Effect of Processing on the Nutritional Quality of Foods (pp.48). Karlsruhe, Germany

TAVMAN, ŞEBNEM Et Al. "Thermal properties of turkey meat emulsions at different temperatures," 6th Karlsruhe Nutrition Symposium, Effect of Processing on the Nutritional Quality of Foods, Karlsruhe, Germany, 2001

TAVMAN, ŞEBNEM Et Al. "Thermal properties of turkey meat emulsions at different temperatures." 6th Karlsruhe Nutrition Symposium, Effect of Processing on the Nutritional Quality of Foods , Karlsruhe, Germany, pp.48, 2001

TAVMAN, Ş. Et Al. (2001) . "Thermal properties of turkey meat emulsions at different temperatures." 6th Karlsruhe Nutrition Symposium, Effect of Processing on the Nutritional Quality of Foods , Karlsruhe, Germany, p.48.

@conferencepaper{conferencepaper, author={ŞEBNEM TAVMAN Et Al. }, title={Thermal properties of turkey meat emulsions at different temperatures}, congress name={6th Karlsruhe Nutrition Symposium, Effect of Processing on the Nutritional Quality of Foods}, city={Karlsruhe}, country={Germany}, year={2001}, pages={48} }