Karaman, S. Et Al. 2011. Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation. JOURNAL OF FOOD ENGINEERING , vol.107, no.2 , 241-252.

Karaman, S., Yilmaz, M. T., DOĞAN, M., Yetim, H., & Kayacier, A., (2011). Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation. JOURNAL OF FOOD ENGINEERING , vol.107, no.2, 241-252.

Karaman, Safa Et Al. "Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation," JOURNAL OF FOOD ENGINEERING , vol.107, no.2, 241-252, 2011

Karaman, Safa Et Al. "Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation." JOURNAL OF FOOD ENGINEERING , vol.107, no.2, pp.241-252, 2011

Karaman, S. Et Al. (2011) . "Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation." JOURNAL OF FOOD ENGINEERING , vol.107, no.2, pp.241-252.

@article{article, author={Safa Karaman Et Al. }, title={Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation}, journal={JOURNAL OF FOOD ENGINEERING}, year=2011, pages={241-252} }