Karabıyıkoğlu, M. Et Al. 2016. Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Chicken Patties. 2nd Congress on Food Structure Design .

Karabıyıkoğlu, M., KESER, G., NACAK, B., & SERDAROĞLU, F. M., (2016). Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Chicken Patties . 2nd Congress on Food Structure Design

Karabıyıkoğlu, Merve Et Al. "Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Chicken Patties," 2nd Congress on Food Structure Design, 2016

Karabıyıkoğlu, Merve Et Al. "Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Chicken Patties." 2nd Congress on Food Structure Design , 2016

Karabıyıkoğlu, M. Et Al. (2016) . "Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Chicken Patties." 2nd Congress on Food Structure Design .

@conferencepaper{conferencepaper, author={Merve Karabıyıkoğlu Et Al. }, title={Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Chicken Patties}, congress name={2nd Congress on Food Structure Design}, city={}, country={}, year={2016}}