Öztürk, K. Et Al. 2023. The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs. Foods , vol.12, no.15 .

Öztürk, K., YILMAZ ORAL, Z. F., KAYA, M., & KABAN, G., (2023). The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs. Foods , vol.12, no.15.

Öztürk, Kübra Et Al. "The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs," Foods , vol.12, no.15, 2023

Öztürk, Kübra Et Al. "The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs." Foods , vol.12, no.15, 2023

Öztürk, K. Et Al. (2023) . "The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs." Foods , vol.12, no.15.

@article{article, author={Kübra Öztürk Et Al. }, title={The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs}, journal={Foods}, year=2023}