AKTAS, N. Et Al. 2003. The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef. TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.27, no.5 , 1207-1211.

AKTAS, N., AKSU, M. İ., & Kaya, M., (2003). The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef. TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.27, no.5, 1207-1211.

AKTAS, Nesimi, Muhammet İrfan AKSU, And Mükerrem KAYA. "The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef," TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.27, no.5, 1207-1211, 2003

AKTAS, Nesimi Et Al. "The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef." TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.27, no.5, pp.1207-1211, 2003

AKTAS, N. AKSU, M. İ. And Kaya, M. (2003) . "The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef." TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.27, no.5, pp.1207-1211.

@article{article, author={Nesimi AKTAŞ Et Al. }, title={The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef}, journal={TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES}, year=2003, pages={1207-1211} }