Kavuşan, H. S. Et Al. 2020. An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion. Food Science of Animal Resources , vol.40, no.3 , 426-443.

Kavuşan, H. S., Serdaroğlu, M., NACAK, B., & İpek, G., (2020). An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion. Food Science of Animal Resources , vol.40, no.3, 426-443.

Kavuşan, Hülya Et Al. "An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion," Food Science of Animal Resources , vol.40, no.3, 426-443, 2020

Kavuşan, Hülya S. Et Al. "An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion." Food Science of Animal Resources , vol.40, no.3, pp.426-443, 2020

Kavuşan, H. S. Et Al. (2020) . "An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion." Food Science of Animal Resources , vol.40, no.3, pp.426-443.

@article{article, author={Hülya Serpil Kavuşan Et Al. }, title={An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion}, journal={Food Science of Animal Resources}, year=2020, pages={426-443} }