YILMAZ, M. T. Et Al. 2008. Functional properties of meat emulsions prepared by different levels of lemon albedo. 3rd International Conference of Food Science and Nutrition , (Cario, Egypt), 54-56.

YILMAZ, M. T., KARAKAYA, M., & TISKE, S. S., (2008). Functional properties of meat emulsions prepared by different levels of lemon albedo . 3rd International Conference of Food Science and Nutrition (pp.54-56). Cario, Egypt

YILMAZ, Mustafa, M. KARAKAYA, And SUEMEYRA SULTAN TISKE. "Functional properties of meat emulsions prepared by different levels of lemon albedo," 3rd International Conference of Food Science and Nutrition, Cario, Egypt, 2008

YILMAZ, Mustafa T. Et Al. "Functional properties of meat emulsions prepared by different levels of lemon albedo." 3rd International Conference of Food Science and Nutrition , Cario, Egypt, pp.54-56, 2008

YILMAZ, M. T. KARAKAYA, M. And TISKE, S. S. (2008) . "Functional properties of meat emulsions prepared by different levels of lemon albedo." 3rd International Conference of Food Science and Nutrition , Cario, Egypt, pp.54-56.

@conferencepaper{conferencepaper, author={Mustafa Tahsin YILMAZ Et Al. }, title={Functional properties of meat emulsions prepared by different levels of lemon albedo}, congress name={3rd International Conference of Food Science and Nutrition}, city={Cario}, country={Egypt}, year={2008}, pages={54-56} }