Kirkyol, M. And AKKÖSE, A. 2023. Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.7 , 739-747.

Kirkyol, M., & AKKÖSE, A., (2023). Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.7, 739-747.

Kirkyol, Mine, And Ahmet AKKÖSE. "Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.7, 739-747, 2023

Kirkyol, Mine And AKKÖSE, Ahmet. "Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.7, pp.739-747, 2023

Kirkyol, M. And AKKÖSE, A. (2023) . "Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.7, pp.739-747.

@article{article, author={Mine Kirkyol And author={Ahmet AKKÖSE}, title={Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2023, pages={739-747} }