NACAK, B. Et Al. 2019. Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages. 60th International Meat Industry Conference, MEATCON 2019 , (Mt. Kopaonik, Serbia).

NACAK, B., Kavusan, H., Sari, B., Can, H., & Serdaroglu, M., (2019). Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages . 60th International Meat Industry Conference, MEATCON 2019, Mt. Kopaonik, Serbia

NACAK, BERKER Et Al. "Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages," 60th International Meat Industry Conference, MEATCON 2019, Mt. Kopaonik, Serbia, 2019

NACAK, BERKER Et Al. "Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages." 60th International Meat Industry Conference, MEATCON 2019 , Mt. Kopaonik, Serbia, 2019

NACAK, B. Et Al. (2019) . "Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages." 60th International Meat Industry Conference, MEATCON 2019 , Mt. Kopaonik, Serbia.

@conferencepaper{conferencepaper, author={BERKER NACAK Et Al. }, title={Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages}, congress name={60th International Meat Industry Conference, MEATCON 2019}, city={Mt. Kopaonik}, country={Serbia}, year={2019}}