YETIM, H. Et Al. 1992. PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF TURKISH STYLE FRANKFURTERS MADE WITH AN EMULSION CONTAINING TURKISH SOY FLOUR. MEAT SCIENCE , vol.31, no.1 , 43-56.

YETIM, H., GOKALP, H., KAYA, M., YANAR, M., & OCKERMAN, H., (1992). PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF TURKISH STYLE FRANKFURTERS MADE WITH AN EMULSION CONTAINING TURKISH SOY FLOUR. MEAT SCIENCE , vol.31, no.1, 43-56.

YETIM, H Et Al. "PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF TURKISH STYLE FRANKFURTERS MADE WITH AN EMULSION CONTAINING TURKISH SOY FLOUR," MEAT SCIENCE , vol.31, no.1, 43-56, 1992

YETIM, H Et Al. "PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF TURKISH STYLE FRANKFURTERS MADE WITH AN EMULSION CONTAINING TURKISH SOY FLOUR." MEAT SCIENCE , vol.31, no.1, pp.43-56, 1992

YETIM, H. Et Al. (1992) . "PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF TURKISH STYLE FRANKFURTERS MADE WITH AN EMULSION CONTAINING TURKISH SOY FLOUR." MEAT SCIENCE , vol.31, no.1, pp.43-56.

@article{article, author={H YETIM Et Al. }, title={PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF TURKISH STYLE FRANKFURTERS MADE WITH AN EMULSION CONTAINING TURKISH SOY FLOUR}, journal={MEAT SCIENCE}, year=1992, pages={43-56} }