BAYRAK KUL, D. Et Al. 2023. Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels. Food Science and Engineering Research , vol.2, no.1 , 18-22.

BAYRAK KUL, D., YILMAZ ORAL, Z. F., & KABAN, G., (2023). Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels. Food Science and Engineering Research , vol.2, no.1, 18-22.

BAYRAK KUL, Derya, Zeynep Feyza YILMAZ ORAL, And Güzin KABAN. "Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels," Food Science and Engineering Research , vol.2, no.1, 18-22, 2023

BAYRAK KUL, Derya B. Et Al. "Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels." Food Science and Engineering Research , vol.2, no.1, pp.18-22, 2023

BAYRAK KUL, D. YILMAZ ORAL, Z. F. And KABAN, G. (2023) . "Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels." Food Science and Engineering Research , vol.2, no.1, pp.18-22.

@article{article, author={Derya BAYRAK KUL Et Al. }, title={Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels}, journal={Food Science and Engineering Research}, year=2023, pages={18-22} }