Kul, D. B. Et Al. 2021. Furosine and N-epsilon-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage. JOURNAL OF STORED PRODUCTS RESEARCH , vol.93 .

Kul, D. B., ANLAR, P., YILMAZ ORAL, Z. F., KAYA, M., & KABAN, G., (2021). Furosine and N-epsilon-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage. JOURNAL OF STORED PRODUCTS RESEARCH , vol.93.

Kul, Derya Et Al. "Furosine and N-epsilon-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage," JOURNAL OF STORED PRODUCTS RESEARCH , vol.93, 2021

Kul, Derya B. Et Al. "Furosine and N-epsilon-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage." JOURNAL OF STORED PRODUCTS RESEARCH , vol.93, 2021

Kul, D. B. Et Al. (2021) . "Furosine and N-epsilon-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage." JOURNAL OF STORED PRODUCTS RESEARCH , vol.93.

@article{article, author={Derya Bayrak Kul Et Al. }, title={Furosine and N-epsilon-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage}, journal={JOURNAL OF STORED PRODUCTS RESEARCH}, year=2021}