Öz, E. COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE. 2023. In Academic Studies in Engineering , Gece Kitaplığı, Ankara, 20-28.

Öz, E., (2023). COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE. Academic Studies in Engineering (pp.20-28), Ankara: Gece Kitaplığı.

Öz, Emel. "COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE." In Academic Studies in Engineering , 20-28. Ankara: Gece Kitaplığı, 2023

Öz, Emel. "COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE." Academic Studies in Engineering , Gece Kitaplığı, 2023, pp.20-28.

Öz, E. (2023) "COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE", Academic Studies in Engineering . Ankara: Gece Kitaplığı.

@bookchapter{bookchapter, author ={Emel ÖZ}, chaptertitle={COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE}, booktitle={ Academic Studies in Engineering}, publisher={Gece Kitaplığı}, city={Ankara},year={2023} }