Kurt, A. Et Al. 2024. Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues. Food Science and Nutrition , vol.12, no.7 , 4952-4965.

Kurt, A., TOKER, Ö. S., Akbulut, M., Coklar, H., ÖZMEN, D., Ozcan, Y., ... Hosseini, S. R.(2024). Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues. Food Science and Nutrition , vol.12, no.7, 4952-4965.

Kurt, Abdullah Et Al. "Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues," Food Science and Nutrition , vol.12, no.7, 4952-4965, 2024

Kurt, Abdullah Et Al. "Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues." Food Science and Nutrition , vol.12, no.7, pp.4952-4965, 2024

Kurt, A. Et Al. (2024) . "Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues." Food Science and Nutrition , vol.12, no.7, pp.4952-4965.

@article{article, author={Abdullah Kurt Et Al. }, title={Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues}, journal={Food Science and Nutrition}, year=2024, pages={4952-4965} }