ÖZ, E. Et Al. 2021. The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7 , 2806-2814.

ÖZ, E., Kabil, E., & KAYA, M., (2021). The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, 2806-2814.

ÖZ, Emel, Emre Kabil, And Mükerrem KAYA. "The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, 2806-2814, 2021

ÖZ, Emel Et Al. "The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, pp.2806-2814, 2021

ÖZ, E. Kabil, E. And KAYA, M. (2021) . "The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, pp.2806-2814.

@article{article, author={Emel ÖZ Et Al. }, title={The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2021, pages={2806-2814} }