NACAK, B. Et Al. 2019. Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages. IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE , vol.333 , 12084.

NACAK, B., Kavuşan, H. S., SARI, B., CAN, H., & SERDAROĞLU, F. M., (2019). Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages. IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE , vol.333, 12084.

NACAK, BERKER Et Al. "Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages," IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE , vol.333, 12084, 2019

NACAK, BERKER Et Al. "Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages." IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE , vol.333, pp.12084, 2019

NACAK, B. Et Al. (2019) . "Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages." IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE , vol.333, p.12084.

@article{article, author={BERKER NACAK Et Al. }, title={Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages}, journal={IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE}, year=2019, pages={12084} }