Sakata, R. Et Al. 2017. The changes in physicochemical properties of Turkish cooked salami at the point of sale (pos).. In Proceeding of the 63rd International congress of meat science and technology. , (Cork, Ireland), 176-179.

Sakata, R., Khademi, K., Awad, N., Cam, M., Yetim, H., & AHHMED, A., (2017). The changes in physicochemical properties of Turkish cooked salami at the point of sale (pos). . In Proceeding of the 63rd International congress of meat science and technology. (pp.176-179). Cork, Ireland

Sakata, Ryoichi Et Al. "The changes in physicochemical properties of Turkish cooked salami at the point of sale (pos).," In Proceeding of the 63rd International congress of meat science and technology., Cork, Ireland, 2017

Sakata, Ryoichi Et Al. "The changes in physicochemical properties of Turkish cooked salami at the point of sale (pos).." In Proceeding of the 63rd International congress of meat science and technology. , Cork, Ireland, pp.176-179, 2017

Sakata, R. Et Al. (2017) . "The changes in physicochemical properties of Turkish cooked salami at the point of sale (pos).." In Proceeding of the 63rd International congress of meat science and technology. , Cork, Ireland, pp.176-179.

@conferencepaper{conferencepaper, author={Ryoichi Sakata Et Al. }, title={The changes in physicochemical properties of Turkish cooked salami at the point of sale (pos).}, congress name={In Proceeding of the 63rd International congress of meat science and technology.}, city={Cork}, country={Ireland}, year={2017}, pages={176-179} }