KABAN, G. And BAYRAK, D. 2015. The Effects of Using Turkey Meat on Qualitative Properties of Heat-Treated Sucuk. CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.4 , 377-383.

KABAN, G., & BAYRAK, D., (2015). The Effects of Using Turkey Meat on Qualitative Properties of Heat-Treated Sucuk. CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.4, 377-383.

KABAN, Güzin, And Derya BAYRAK. "The Effects of Using Turkey Meat on Qualitative Properties of Heat-Treated Sucuk," CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.4, 377-383, 2015

KABAN, Güzin And BAYRAK, Derya. "The Effects of Using Turkey Meat on Qualitative Properties of Heat-Treated Sucuk." CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.4, pp.377-383, 2015

KABAN, G. And BAYRAK, D. (2015) . "The Effects of Using Turkey Meat on Qualitative Properties of Heat-Treated Sucuk." CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.4, pp.377-383.

@article{article, author={Güzin KABAN And author={Derya BAYRAK}, title={The Effects of Using Turkey Meat on Qualitative Properties of Heat-Treated Sucuk}, journal={CZECH JOURNAL OF FOOD SCIENCES}, year=2015, pages={377-383} }