BAŞARAN AKGÜL, N. Et Al. 2008. Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.. JOURNAL OF FOOD SCIENCE , vol.73, no.6 .

BAŞARAN AKGÜL, N., Basaran, P., & Rasco, B., (2008). Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.. JOURNAL OF FOOD SCIENCE , vol.73, no.6.

BAŞARAN AKGÜL, Neşe, P. Basaran, And BA Rasco. "Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.," JOURNAL OF FOOD SCIENCE , vol.73, no.6, 2008

BAŞARAN AKGÜL, Neşe B. Et Al. "Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.." JOURNAL OF FOOD SCIENCE , vol.73, no.6, 2008

BAŞARAN AKGÜL, N. Basaran, P. And Rasco, B. (2008) . "Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.." JOURNAL OF FOOD SCIENCE , vol.73, no.6.

@article{article, author={Neşe BAŞARAN AKGÜL Et Al. }, title={Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.}, journal={JOURNAL OF FOOD SCIENCE}, year=2008}