AKTAS, N. And Kaya, M. 2001. The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.2 , 88-94.

AKTAS, N., & Kaya, M., (2001). The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.2, 88-94.

AKTAS, Nesimi, And Mükerrem KAYA. "The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.2, 88-94, 2001

AKTAS, Nesimi And Kaya, Mükerrem. "The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.2, pp.88-94, 2001

AKTAS, N. And Kaya, M. (2001) . "The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.2, pp.88-94.

@article{article, author={Nesimi AKTAŞ And author={Mükerrem KAYA}, title={The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2001, pages={88-94} }