F. M. SERDAROĞLU Et Al. , "Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan.," 56th International Congress of Meat Science and Technology(ICoMST) , 2010
SERDAROĞLU, F. M. Et Al. 2010. Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan.. 56th International Congress of Meat Science and Technology(ICoMST) .
SERDAROĞLU, F. M., Yıldız Turp, G., ERGEZER, H., AKCAN, T., & Barış, P., (2010). Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan. . 56th International Congress of Meat Science and Technology(ICoMST)
SERDAROĞLU, FATMA Et Al. "Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan.," 56th International Congress of Meat Science and Technology(ICoMST), 2010
SERDAROĞLU, FATMA M. Et Al. "Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan.." 56th International Congress of Meat Science and Technology(ICoMST) , 2010
SERDAROĞLU, F. M. Et Al. (2010) . "Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan.." 56th International Congress of Meat Science and Technology(ICoMST) .
@conferencepaper{conferencepaper, author={FATMA MELTEM SERDAROĞLU Et Al. }, title={Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan.}, congress name={56th International Congress of Meat Science and Technology(ICoMST)}, city={}, country={}, year={2010}}