ÇELEN, M. F. Et Al. 2016. Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss. Revista Brasileira de Zootecnia , vol.45, no.8 , 441-444.

ÇELEN, M. F., Sögüt, B., Zorba, Ö., Demirulus, H., & Tekeli , A., (2016). Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss. Revista Brasileira de Zootecnia , vol.45, no.8, 441-444.

ÇELEN, MEHMET Et Al. "Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss," Revista Brasileira de Zootecnia , vol.45, no.8, 441-444, 2016

ÇELEN, MEHMET F. Et Al. "Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss." Revista Brasileira de Zootecnia , vol.45, no.8, pp.441-444, 2016

ÇELEN, M. F. Et Al. (2016) . "Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss." Revista Brasileira de Zootecnia , vol.45, no.8, pp.441-444.

@article{article, author={MEHMET FATİH ÇELEN Et Al. }, title={Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss}, journal={Revista Brasileira de Zootecnia}, year=2016, pages={441-444} }