Sarıçoban, C. And Sarıçoban, C. 2010. Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology. World Applied Sciences Journal , vol.9, no.1 , 14-22.

Sarıçoban, C., & Sarıçoban, C., (2010). Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology. World Applied Sciences Journal , vol.9, no.1, 14-22.

Sarıçoban, Cemalettin, And Cemalettin Sarıçoban. "Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology," World Applied Sciences Journal , vol.9, no.1, 14-22, 2010

Sarıçoban, Cemalettin And Sarıçoban, Cemalettin. "Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology." World Applied Sciences Journal , vol.9, no.1, pp.14-22, 2010

Sarıçoban, C. And Sarıçoban, C. (2010) . "Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology." World Applied Sciences Journal , vol.9, no.1, pp.14-22.

@article{article, author={Cemalettin Sarıçoban And author={Cemalettin Sarıçoban}, title={Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology}, journal={World Applied Sciences Journal}, year=2010, pages={14-22} }