Kilic, S. Et Al. 2023. The effect of sealing process on the textural and sensory properties and protein profile of cooked meat. International Journal of Food Science and Technology , vol.58, no.9 , 4800-4811.

Kilic, S., Öz, E., Turhan, S., Amarowickz, R., Toldra, F., Brennan, C., ... Öz, F.(2023). The effect of sealing process on the textural and sensory properties and protein profile of cooked meat. International Journal of Food Science and Technology , vol.58, no.9, 4800-4811.

Kilic, Sare Et Al. "The effect of sealing process on the textural and sensory properties and protein profile of cooked meat," International Journal of Food Science and Technology , vol.58, no.9, 4800-4811, 2023

Kilic, Sare Et Al. "The effect of sealing process on the textural and sensory properties and protein profile of cooked meat." International Journal of Food Science and Technology , vol.58, no.9, pp.4800-4811, 2023

Kilic, S. Et Al. (2023) . "The effect of sealing process on the textural and sensory properties and protein profile of cooked meat." International Journal of Food Science and Technology , vol.58, no.9, pp.4800-4811.

@article{article, author={Sare Kilic Et Al. }, title={The effect of sealing process on the textural and sensory properties and protein profile of cooked meat}, journal={International Journal of Food Science and Technology}, year=2023, pages={4800-4811} }