Ogras, Ş. Et Al. 2018. Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations. International Journal of Food Properties , vol.21, no.1 , 364-373.

Ogras, Ş., AKKÖSE, A., KABAN, G., & KAYA, M., (2018). Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations. International Journal of Food Properties , vol.21, no.1, 364-373.

Ogras, Şeyma Et Al. "Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations," International Journal of Food Properties , vol.21, no.1, 364-373, 2018

Ogras, Şeyma Ş. Et Al. "Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations." International Journal of Food Properties , vol.21, no.1, pp.364-373, 2018

Ogras, Ş. Et Al. (2018) . "Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations." International Journal of Food Properties , vol.21, no.1, pp.364-373.

@article{article, author={Şeyma ŞİŞİK OĞRAŞ Et Al. }, title={Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations}, journal={International Journal of Food Properties}, year=2018, pages={364-373} }