Serdaroǧlu, M. Et Al. 2016. Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean Journal for Food Science of Animal Resources , vol.36, no.6 , 744-751.

Serdaroǧlu, M., NACAK, B., Karabiyikoǧlu, M., & Keser, G., (2016). Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean Journal for Food Science of Animal Resources , vol.36, no.6, 744-751.

Serdaroǧlu, Meltem Et Al. "Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions," Korean Journal for Food Science of Animal Resources , vol.36, no.6, 744-751, 2016

Serdaroǧlu, Meltem Et Al. "Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions." Korean Journal for Food Science of Animal Resources , vol.36, no.6, pp.744-751, 2016

Serdaroǧlu, M. Et Al. (2016) . "Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions." Korean Journal for Food Science of Animal Resources , vol.36, no.6, pp.744-751.

@article{article, author={Meltem Serdaroǧlu Et Al. }, title={Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions}, journal={Korean Journal for Food Science of Animal Resources}, year=2016, pages={744-751} }