Serdaroǧlu, M. Et Al. 2017. Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties. Korean Journal for Food Science of Animal Resources , vol.37, no.3 , 376-384.

Serdaroǧlu, M., NACAK, B., & Karabiyikoǧlu, M., (2017). Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties. Korean Journal for Food Science of Animal Resources , vol.37, no.3, 376-384.

Serdaroǧlu, Meltem, BERKER NACAK, And Merve Karabiyikoǧlu. "Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties," Korean Journal for Food Science of Animal Resources , vol.37, no.3, 376-384, 2017

Serdaroǧlu, Meltem Et Al. "Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties." Korean Journal for Food Science of Animal Resources , vol.37, no.3, pp.376-384, 2017

Serdaroǧlu, M. NACAK, B. And Karabiyikoǧlu, M. (2017) . "Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties." Korean Journal for Food Science of Animal Resources , vol.37, no.3, pp.376-384.

@article{article, author={Meltem Serdaroǧlu Et Al. }, title={Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties}, journal={Korean Journal for Food Science of Animal Resources}, year=2017, pages={376-384} }