Aksu, M. İ. Et Al. 2002. Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product. JOURNAL OF FOOD SCIENCE , vol.67, no.7 , 2548-2551.

Aksu, M. İ., Aktas, N., & Kaya, M., (2002). Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product. JOURNAL OF FOOD SCIENCE , vol.67, no.7, 2548-2551.

Aksu, Muhammet, Nesimi AKTAŞ, And Mükerrem KAYA. "Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product," JOURNAL OF FOOD SCIENCE , vol.67, no.7, 2548-2551, 2002

Aksu, Muhammet İ. Et Al. "Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product." JOURNAL OF FOOD SCIENCE , vol.67, no.7, pp.2548-2551, 2002

Aksu, M. İ. Aktas, N. And Kaya, M. (2002) . "Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product." JOURNAL OF FOOD SCIENCE , vol.67, no.7, pp.2548-2551.

@article{article, author={Muhammet İrfan AKSU Et Al. }, title={Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product}, journal={JOURNAL OF FOOD SCIENCE}, year=2002, pages={2548-2551} }