T. AKCAN Et Al. , "Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs," International Journal of Gastronomy and Food Science , vol.35, 2024
AKCAN, T. Et Al. 2024. Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs. International Journal of Gastronomy and Food Science , vol.35 .
AKCAN, T., Önel, E., & Ergezer, H., (2024). Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs. International Journal of Gastronomy and Food Science , vol.35.
AKCAN, TOLGA, Ecem Önel, And Haluk Ergezer. "Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs," International Journal of Gastronomy and Food Science , vol.35, 2024
AKCAN, TOLGA Et Al. "Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs." International Journal of Gastronomy and Food Science , vol.35, 2024
AKCAN, T. Önel, E. And Ergezer, H. (2024) . "Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs." International Journal of Gastronomy and Food Science , vol.35.
@article{article, author={TOLGA AKCAN Et Al. }, title={Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs}, journal={International Journal of Gastronomy and Food Science}, year=2024}