Saricoban, C. Et Al. 2010. The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef. MEAT SCIENCE , vol.84, no.1 , 186-195.

Saricoban, C., Yilmaz, M. T., Karakaya, M., & Tiske, S. S., (2010). The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef. MEAT SCIENCE , vol.84, no.1, 186-195.

Saricoban, Cemalettin Et Al. "The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef," MEAT SCIENCE , vol.84, no.1, 186-195, 2010

Saricoban, Cemalettin Et Al. "The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef." MEAT SCIENCE , vol.84, no.1, pp.186-195, 2010

Saricoban, C. Et Al. (2010) . "The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef." MEAT SCIENCE , vol.84, no.1, pp.186-195.

@article{article, author={Cemalettin Saricoban Et Al. }, title={The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef}, journal={MEAT SCIENCE}, year=2010, pages={186-195} }