AKTAS, N. Et Al. 2005. Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures. FOOD CHEMISTRY , vol.90, no.4 , 649-654.

AKTAS, N., AKSU, M. İ., & Kaya, M., (2005). Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures. FOOD CHEMISTRY , vol.90, no.4, 649-654.

AKTAS, Nesimi, Muhammet İrfan AKSU, And Mükerrem KAYA. "Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures," FOOD CHEMISTRY , vol.90, no.4, 649-654, 2005

AKTAS, Nesimi Et Al. "Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures." FOOD CHEMISTRY , vol.90, no.4, pp.649-654, 2005

AKTAS, N. AKSU, M. İ. And Kaya, M. (2005) . "Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures." FOOD CHEMISTRY , vol.90, no.4, pp.649-654.

@article{article, author={Nesimi AKTAŞ Et Al. }, title={Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures}, journal={FOOD CHEMISTRY}, year=2005, pages={649-654} }