AHHMED, A. Et Al. 2013. Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing.. Food Science and Human Wellness , vol.2 , 46-55.

AHHMED, A., Kaneko, G., ushio, h., Yetim, H., Karaman, S., Inomata, T., ... Muguruma, M.(2013). Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing.. Food Science and Human Wellness , vol.2, 46-55.

AHHMED, Abdullatef Et Al. "Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing.," Food Science and Human Wellness , vol.2, 46-55, 2013

AHHMED, Abdullatef Et Al. "Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing.." Food Science and Human Wellness , vol.2, pp.46-55, 2013

AHHMED, A. Et Al. (2013) . "Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing.." Food Science and Human Wellness , vol.2, pp.46-55.

@article{article, author={Abdullatef AHHMED Et Al. }, title={Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing.}, journal={Food Science and Human Wellness}, year=2013, pages={46-55} }