AKTAS, N. Et Al. 2003. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. JOURNAL OF MUSCLE FOODS , vol.14, no.3 , 181-194.

AKTAS, N., AKSU, M. İ., & Kaya, M., (2003). The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. JOURNAL OF MUSCLE FOODS , vol.14, no.3, 181-194.

AKTAS, Nesimi, Muhammet İrfan AKSU, And Mükerrem KAYA. "The effect of organic acid marination on tenderness, cooking loss and bound water content of beef," JOURNAL OF MUSCLE FOODS , vol.14, no.3, 181-194, 2003

AKTAS, Nesimi Et Al. "The effect of organic acid marination on tenderness, cooking loss and bound water content of beef." JOURNAL OF MUSCLE FOODS , vol.14, no.3, pp.181-194, 2003

AKTAS, N. AKSU, M. İ. And Kaya, M. (2003) . "The effect of organic acid marination on tenderness, cooking loss and bound water content of beef." JOURNAL OF MUSCLE FOODS , vol.14, no.3, pp.181-194.

@article{article, author={Nesimi AKTAŞ Et Al. }, title={The effect of organic acid marination on tenderness, cooking loss and bound water content of beef}, journal={JOURNAL OF MUSCLE FOODS}, year=2003, pages={181-194} }