Anlar, P. And Kaban, G. 2024. The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk. Food Science and Nutrition , vol.12, no.6 , 4076-4085.

Anlar, P., & Kaban, G., (2024). The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk. Food Science and Nutrition , vol.12, no.6, 4076-4085.

Anlar, Pınar, And Güzin KABAN. "The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk," Food Science and Nutrition , vol.12, no.6, 4076-4085, 2024

Anlar, Pınar And Kaban, Güzin. "The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk." Food Science and Nutrition , vol.12, no.6, pp.4076-4085, 2024

Anlar, P. And Kaban, G. (2024) . "The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk." Food Science and Nutrition , vol.12, no.6, pp.4076-4085.

@article{article, author={Pınar ANLAR And author={Güzin KABAN}, title={The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk}, journal={Food Science and Nutrition}, year=2024, pages={4076-4085} }