N. Çırak Et Al. , "Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage," Gıda ve yem bilimi-teknolojisi dergisi , vol.0, no.32, pp.60-78, 2024
Çırak, N. Et Al. 2024. Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage. Gıda ve yem bilimi-teknolojisi dergisi , vol.0, no.32 , 60-78.
Çırak, N., Çelik, M. A., Çetin, K., Bayizit, A. A., Bekar, E., Ünal, T. T., ... Beştepe, S. K.(2024). Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage. Gıda ve yem bilimi-teknolojisi dergisi , vol.0, no.32, 60-78.
Çırak, NALAN Et Al. "Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage," Gıda ve yem bilimi-teknolojisi dergisi , vol.0, no.32, 60-78, 2024
Çırak, NALAN Et Al. "Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage." Gıda ve yem bilimi-teknolojisi dergisi , vol.0, no.32, pp.60-78, 2024
Çırak, N. Et Al. (2024) . "Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage." Gıda ve yem bilimi-teknolojisi dergisi , vol.0, no.32, pp.60-78.
@article{article, author={NALAN ÇIRAK Et Al. }, title={Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage}, journal={Gıda ve yem bilimi-teknolojisi dergisi}, year=2024, pages={60-78} }