Aksu, M. İ. And Kaya, M. 2002. Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product). JOURNAL OF FOOD SCIENCE , vol.67, no.6 , 2342-2345.

Aksu, M. İ., & Kaya, M., (2002). Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product). JOURNAL OF FOOD SCIENCE , vol.67, no.6, 2342-2345.

Aksu, Muhammet, And Mükerrem KAYA. "Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)," JOURNAL OF FOOD SCIENCE , vol.67, no.6, 2342-2345, 2002

Aksu, Muhammet İ. And Kaya, Mükerrem. "Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)." JOURNAL OF FOOD SCIENCE , vol.67, no.6, pp.2342-2345, 2002

Aksu, M. İ. And Kaya, M. (2002) . "Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)." JOURNAL OF FOOD SCIENCE , vol.67, no.6, pp.2342-2345.

@article{article, author={Muhammet İrfan AKSU And author={Mükerrem KAYA}, title={Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)}, journal={JOURNAL OF FOOD SCIENCE}, year=2002, pages={2342-2345} }