Yazıcı, Ş. Et Al. 2024. Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production. Food Science and Engineering Research , vol.3, no.1 , 79-88.

Yazıcı, Ş., Kırkyol, M., & Akköse, A., (2024). Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production. Food Science and Engineering Research , vol.3, no.1, 79-88.

Yazıcı, Şeyma, Mine Kırkyol, And Ahmet AKKÖSE. "Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production," Food Science and Engineering Research , vol.3, no.1, 79-88, 2024

Yazıcı, Şeyma Et Al. "Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production." Food Science and Engineering Research , vol.3, no.1, pp.79-88, 2024

Yazıcı, Ş. Kırkyol, M. And Akköse, A. (2024) . "Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production." Food Science and Engineering Research , vol.3, no.1, pp.79-88.

@article{article, author={Şeyma Yazıcı Et Al. }, title={Effect of Using Olive Pomace Oil Oleogel on Physicochemical, Textural and Sensory Properties in Bologna-Type Chicken Sausage Production}, journal={Food Science and Engineering Research}, year=2024, pages={79-88} }