O. ZORBA Et Al. , "THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS," ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , vol.200, no.6, pp.425-427, 1995
ZORBA, O. Et Al. 1995. THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , vol.200, no.6 , 425-427.
ZORBA, O., YETIM, H., OZDEMIR, S., & GOKALP, H., (1995). THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , vol.200, no.6, 425-427.
ZORBA, O Et Al. "THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS," ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , vol.200, no.6, 425-427, 1995
ZORBA, O Et Al. "THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS." ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , vol.200, no.6, pp.425-427, 1995
ZORBA, O. Et Al. (1995) . "THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS." ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , vol.200, no.6, pp.425-427.
@article{article, author={O ZORBA Et Al. }, title={THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS}, journal={ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG}, year=1995, pages={425-427} }