Aksu, M. İ. And Kaya, M. 2005. The effect of alpha-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product. MEAT SCIENCE , vol.71, no.2 , 277-283.

Aksu, M. İ., & Kaya, M., (2005). The effect of alpha-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product. MEAT SCIENCE , vol.71, no.2, 277-283.

Aksu, Muhammet, And Mükerrem KAYA. "The effect of alpha-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product," MEAT SCIENCE , vol.71, no.2, 277-283, 2005

Aksu, Muhammet İ. And Kaya, Mükerrem. "The effect of alpha-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product." MEAT SCIENCE , vol.71, no.2, pp.277-283, 2005

Aksu, M. İ. And Kaya, M. (2005) . "The effect of alpha-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product." MEAT SCIENCE , vol.71, no.2, pp.277-283.

@article{article, author={Muhammet İrfan AKSU And author={Mükerrem KAYA}, title={The effect of alpha-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product}, journal={MEAT SCIENCE}, year=2005, pages={277-283} }