Ozcan, Y. Et Al. 2023. Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent. Journal of the Science of Food and Agriculture , vol.103, no.11 , 5511-5520.

Ozcan, Y., Kurt, A., ÖZMEN, D., & TOKER, Ö. S., (2023). Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent. Journal of the Science of Food and Agriculture , vol.103, no.11, 5511-5520.

Ozcan, Yilmaz Et Al. "Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent," Journal of the Science of Food and Agriculture , vol.103, no.11, 5511-5520, 2023

Ozcan, Yilmaz Et Al. "Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent." Journal of the Science of Food and Agriculture , vol.103, no.11, pp.5511-5520, 2023

Ozcan, Y. Et Al. (2023) . "Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent." Journal of the Science of Food and Agriculture , vol.103, no.11, pp.5511-5520.

@article{article, author={Yilmaz Ozcan Et Al. }, title={Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent}, journal={Journal of the Science of Food and Agriculture}, year=2023, pages={5511-5520} }