Aksu, M. İ. Et Al. 2017. Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.37, no.1 , 18-28.

Aksu, M. İ., Dogan, M., & Sirkecioğlu, A. N., (2017). Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.37, no.1, 18-28.

Aksu, Muhammet, Mehmet Dogan, And Ahmet Necdet SİRKECİOĞLU. "Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product," KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.37, no.1, 18-28, 2017

Aksu, Muhammet İ. Et Al. "Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.37, no.1, pp.18-28, 2017

Aksu, M. İ. Dogan, M. And Sirkecioğlu, A. N. (2017) . "Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.37, no.1, pp.18-28.

@article{article, author={Muhammet İrfan AKSU Et Al. }, title={Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product}, journal={KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES}, year=2017, pages={18-28} }