Topcu, Y. Et Al. 2015. HOW SENSORY AND HEDONIC QUALITY ATTRIBUTES AFFECT FRESH RED MEAT CONSUMPTION DECISION OF TURKISH CONSUMERS?. ITALIAN JOURNAL OF FOOD SCIENCE , vol.27 , 181-190.

Topcu, Y., Uzundumlu, A. S., & Baran, D., (2015). HOW SENSORY AND HEDONIC QUALITY ATTRIBUTES AFFECT FRESH RED MEAT CONSUMPTION DECISION OF TURKISH CONSUMERS?. ITALIAN JOURNAL OF FOOD SCIENCE , vol.27, 181-190.

Topcu, Yavuz, Ahmet Semih UZUNDUMLU, And Derya Baran. "HOW SENSORY AND HEDONIC QUALITY ATTRIBUTES AFFECT FRESH RED MEAT CONSUMPTION DECISION OF TURKISH CONSUMERS?," ITALIAN JOURNAL OF FOOD SCIENCE , vol.27, 181-190, 2015

Topcu, Yavuz Et Al. "HOW SENSORY AND HEDONIC QUALITY ATTRIBUTES AFFECT FRESH RED MEAT CONSUMPTION DECISION OF TURKISH CONSUMERS?." ITALIAN JOURNAL OF FOOD SCIENCE , vol.27, pp.181-190, 2015

Topcu, Y. Uzundumlu, A. S. And Baran, D. (2015) . "HOW SENSORY AND HEDONIC QUALITY ATTRIBUTES AFFECT FRESH RED MEAT CONSUMPTION DECISION OF TURKISH CONSUMERS?." ITALIAN JOURNAL OF FOOD SCIENCE , vol.27, pp.181-190.

@article{article, author={Yavuz TOPCU Et Al. }, title={HOW SENSORY AND HEDONIC QUALITY ATTRIBUTES AFFECT FRESH RED MEAT CONSUMPTION DECISION OF TURKISH CONSUMERS?}, journal={ITALIAN JOURNAL OF FOOD SCIENCE}, year=2015, pages={181-190} }