KABAN, G. Et Al. 2022. Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages. JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.61, no.1 , 43-52.

KABAN, G., Bayraktar, F., Jaberi, R., Fettahoglu, K., & KAYA, M., (2022). Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages. JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.61, no.1, 43-52.

KABAN, Güzin Et Al. "Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages," JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.61, no.1, 43-52, 2022

KABAN, Güzin Et Al. "Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages." JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.61, no.1, pp.43-52, 2022

KABAN, G. Et Al. (2022) . "Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages." JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.61, no.1, pp.43-52.

@article{article, author={Güzin KABAN Et Al. }, title={Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages}, journal={JOURNAL OF FOOD AND NUTRITION RESEARCH}, year=2022, pages={43-52} }