AKKÖSE, A. 2018. Glass Transition Temperature of Goose Meat. A DSC Study. International Conference on Raw Materials to Processed Foods , (Antalya, Turkey).

AKKÖSE, A., (2018). Glass Transition Temperature of Goose Meat. A DSC Study . International Conference on Raw Materials to Processed Foods, Antalya, Turkey

AKKÖSE, Ahmet. "Glass Transition Temperature of Goose Meat. A DSC Study," International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 2018

AKKÖSE, Ahmet. "Glass Transition Temperature of Goose Meat. A DSC Study." International Conference on Raw Materials to Processed Foods , Antalya, Turkey, 2018

AKKÖSE, A. (2018) . "Glass Transition Temperature of Goose Meat. A DSC Study." International Conference on Raw Materials to Processed Foods , Antalya, Turkey.

@conferencepaper{conferencepaper, author={Ahmet AKKÖSE}, title={Glass Transition Temperature of Goose Meat. A DSC Study}, congress name={International Conference on Raw Materials to Processed Foods}, city={Antalya}, country={Turkey}, year={2018}}