Yalınkılıç, B. Et Al. 2023. Effect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product). FOOD SCIENCE AND HUMAN WELLNESS , vol.12, no.1 , 266-274.

Yalınkılıç, B., KABAN, G., & KAYA, M., (2023). Effect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product). FOOD SCIENCE AND HUMAN WELLNESS , vol.12, no.1, 266-274.

Yalınkılıç, Barış, Güzin KABAN, And Mükerrem KAYA. "Effect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product)," FOOD SCIENCE AND HUMAN WELLNESS , vol.12, no.1, 266-274, 2023

Yalınkılıç, Barış Et Al. "Effect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product)." FOOD SCIENCE AND HUMAN WELLNESS , vol.12, no.1, pp.266-274, 2023

Yalınkılıç, B. KABAN, G. And KAYA, M. (2023) . "Effect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product)." FOOD SCIENCE AND HUMAN WELLNESS , vol.12, no.1, pp.266-274.

@article{article, author={Barış Yalınkılıç Et Al. }, title={Effect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product)}, journal={FOOD SCIENCE AND HUMAN WELLNESS}, year=2023, pages={266-274} }