Aksu, M. İ. 2009. Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma. JOURNAL OF FOOD SCIENCE , vol.74, no.2 .

Aksu, M. İ., (2009). Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma. JOURNAL OF FOOD SCIENCE , vol.74, no.2.

Aksu, Muhammet. "Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma," JOURNAL OF FOOD SCIENCE , vol.74, no.2, 2009

Aksu, Muhammet İ. . "Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma." JOURNAL OF FOOD SCIENCE , vol.74, no.2, 2009

Aksu, M. İ. (2009) . "Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma." JOURNAL OF FOOD SCIENCE , vol.74, no.2.

@article{article, author={Muhammet İrfan AKSU}, title={Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma}, journal={JOURNAL OF FOOD SCIENCE}, year=2009}