AKKÖSE, A. And Aktas, N. 2014. Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product. MEAT SCIENCE , vol.96, no.1 , 311-314.

AKKÖSE, A., & Aktas, N., (2014). Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product. MEAT SCIENCE , vol.96, no.1, 311-314.

AKKÖSE, Ahmet, And Nesimi Aktas. "Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product," MEAT SCIENCE , vol.96, no.1, 311-314, 2014

AKKÖSE, Ahmet And Aktas, Nesimi. "Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product." MEAT SCIENCE , vol.96, no.1, pp.311-314, 2014

AKKÖSE, A. And Aktas, N. (2014) . "Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product." MEAT SCIENCE , vol.96, no.1, pp.311-314.

@article{article, author={Ahmet AKKÖSE And author={Nesimi Aktas}, title={Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product}, journal={MEAT SCIENCE}, year=2014, pages={311-314} }