Aksu, M. I. 2007. The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product. JOURNAL OF MUSCLE FOODS , vol.18, no.4 , 370-379.

Aksu, M. I., (2007). The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product. JOURNAL OF MUSCLE FOODS , vol.18, no.4, 370-379.

Aksu, Muhammet. "The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product," JOURNAL OF MUSCLE FOODS , vol.18, no.4, 370-379, 2007

Aksu, Muhammet İ. . "The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product." JOURNAL OF MUSCLE FOODS , vol.18, no.4, pp.370-379, 2007

Aksu, M. I. (2007) . "The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product." JOURNAL OF MUSCLE FOODS , vol.18, no.4, pp.370-379.

@article{article, author={Muhammet İrfan AKSU}, title={The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product}, journal={JOURNAL OF MUSCLE FOODS}, year=2007, pages={370-379} }