AKTAS, N. And Kaya, M. 2001. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. MEAT SCIENCE , vol.58, no.4 , 413-419.

AKTAS, N., & Kaya, M., (2001). Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. MEAT SCIENCE , vol.58, no.4, 413-419.

AKTAS, Nesimi, And Mükerrem KAYA. "Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study," MEAT SCIENCE , vol.58, no.4, 413-419, 2001

AKTAS, Nesimi And Kaya, Mükerrem. "Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study." MEAT SCIENCE , vol.58, no.4, pp.413-419, 2001

AKTAS, N. And Kaya, M. (2001) . "Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study." MEAT SCIENCE , vol.58, no.4, pp.413-419.

@article{article, author={Nesimi AKTAŞ And author={Mükerrem KAYA}, title={Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study}, journal={MEAT SCIENCE}, year=2001, pages={413-419} }