NACAK, B. Et Al. 2019. Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer. 4th  International Anatolian Agriculture, Food, Environment and Biology Congress .

NACAK, B., ZUNGUR BASTIOĞLU, A., & SERDAROĞLU, F. M., (2019). Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer . 4th  International Anatolian Agriculture, Food, Environment and Biology Congress

NACAK, BERKER, ASLI ZUNGUR BASTIOĞLU, And FATMA MELTEM SERDAROĞLU. "Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer," 4th  International Anatolian Agriculture, Food, Environment and Biology Congress, 2019

NACAK, BERKER Et Al. "Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer." 4th  International Anatolian Agriculture, Food, Environment and Biology Congress , 2019

NACAK, B. ZUNGUR BASTIOĞLU, A. And SERDAROĞLU, F. M. (2019) . "Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer." 4th  International Anatolian Agriculture, Food, Environment and Biology Congress .

@conferencepaper{conferencepaper, author={BERKER NACAK Et Al. }, title={Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer}, congress name={4th  International Anatolian Agriculture, Food, Environment and Biology Congress}, city={}, country={}, year={2019}}