Aksu, M. İ. Et Al. 2006. Effect of meat piece, packaging and storage on pH, thiobarbituric acid reactive substances and microbial counts in broilers fed diets supplemented with ram horn hydrolysate. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.12 , 133-143.

Aksu, M. İ., Karaoglu, M., Esenbuga, N., Kaya, M., & Macıt, M., (2006). Effect of meat piece, packaging and storage on pH, thiobarbituric acid reactive substances and microbial counts in broilers fed diets supplemented with ram horn hydrolysate. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.12, 133-143.

Aksu, Muhammet Et Al. "Effect of meat piece, packaging and storage on pH, thiobarbituric acid reactive substances and microbial counts in broilers fed diets supplemented with ram horn hydrolysate," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.12, 133-143, 2006

Aksu, Muhammet İ. Et Al. "Effect of meat piece, packaging and storage on pH, thiobarbituric acid reactive substances and microbial counts in broilers fed diets supplemented with ram horn hydrolysate." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.12, pp.133-143, 2006

Aksu, M. İ. Et Al. (2006) . "Effect of meat piece, packaging and storage on pH, thiobarbituric acid reactive substances and microbial counts in broilers fed diets supplemented with ram horn hydrolysate." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.12, pp.133-143.

@article{article, author={Muhammet İrfan AKSU Et Al. }, title={Effect of meat piece, packaging and storage on pH, thiobarbituric acid reactive substances and microbial counts in broilers fed diets supplemented with ram horn hydrolysate}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2006, pages={133-143} }