KARA, A. Et Al. 2013. EFFECT OF WATER-IN-OLIVE OIL EMULSION AND CARROTPOWDER ADDITION ON SOME EMULSION PROPERTIES OFREDUCED-FAT MODEL SYSTEM MEAT EMULSION SYSTEMS. 59th International Congress of Meat Science and Technology .

KARA, A., URGU ÖZTÜRK, M., NACAK, B., & SERDAROĞLU, F. M., (2013). EFFECT OF WATER-IN-OLIVE OIL EMULSION AND CARROTPOWDER ADDITION ON SOME EMULSION PROPERTIES OFREDUCED-FAT MODEL SYSTEM MEAT EMULSION SYSTEMS . 59th International Congress of Meat Science and Technology

KARA, AYŞE Et Al. "EFFECT OF WATER-IN-OLIVE OIL EMULSION AND CARROTPOWDER ADDITION ON SOME EMULSION PROPERTIES OFREDUCED-FAT MODEL SYSTEM MEAT EMULSION SYSTEMS," 59th International Congress of Meat Science and Technology, 2013

KARA, AYŞE Et Al. "EFFECT OF WATER-IN-OLIVE OIL EMULSION AND CARROTPOWDER ADDITION ON SOME EMULSION PROPERTIES OFREDUCED-FAT MODEL SYSTEM MEAT EMULSION SYSTEMS." 59th International Congress of Meat Science and Technology , 2013

KARA, A. Et Al. (2013) . "EFFECT OF WATER-IN-OLIVE OIL EMULSION AND CARROTPOWDER ADDITION ON SOME EMULSION PROPERTIES OFREDUCED-FAT MODEL SYSTEM MEAT EMULSION SYSTEMS." 59th International Congress of Meat Science and Technology .

@conferencepaper{conferencepaper, author={AYŞE KARA Et Al. }, title={EFFECT OF WATER-IN-OLIVE OIL EMULSION AND CARROTPOWDER ADDITION ON SOME EMULSION PROPERTIES OFREDUCED-FAT MODEL SYSTEM MEAT EMULSION SYSTEMS}, congress name={59th International Congress of Meat Science and Technology}, city={}, country={}, year={2013}}