Karakaya, M. And YILMAZ, M. T. 2009. Functional properties of meat emulsion systems formulated with different concentrations of orange albedo. FLEISCHWIRTSCHAFT , vol.24 , 99-103.

Karakaya, M., & YILMAZ, M. T., (2009). Functional properties of meat emulsion systems formulated with different concentrations of orange albedo. FLEISCHWIRTSCHAFT , vol.24, 99-103.

Karakaya, Mustafa, And Mustafa Tahsin YILMAZ. "Functional properties of meat emulsion systems formulated with different concentrations of orange albedo," FLEISCHWIRTSCHAFT , vol.24, 99-103, 2009

Karakaya, Mustafa And YILMAZ, Mustafa T. . "Functional properties of meat emulsion systems formulated with different concentrations of orange albedo." FLEISCHWIRTSCHAFT , vol.24, pp.99-103, 2009

Karakaya, M. And YILMAZ, M. T. (2009) . "Functional properties of meat emulsion systems formulated with different concentrations of orange albedo." FLEISCHWIRTSCHAFT , vol.24, pp.99-103.

@article{article, author={Mustafa Karakaya And author={Mustafa Tahsin YILMAZ}, title={Functional properties of meat emulsion systems formulated with different concentrations of orange albedo}, journal={FLEISCHWIRTSCHAFT}, year=2009, pages={99-103} }