Yetim, H. Et Al. 2011. Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties. ARCHIV FUR LEBENSMITTELHYGIENE , vol.62, no.2 , 58-64.

Yetim, H., SARIOĞLU, K., EKİCİ, L., Ozturk, I., & Sagdic, O., (2011). Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties. ARCHIV FUR LEBENSMITTELHYGIENE , vol.62, no.2, 58-64.

Yetim, Hasan Et Al. "Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties," ARCHIV FUR LEBENSMITTELHYGIENE , vol.62, no.2, 58-64, 2011

Yetim, Hasan Et Al. "Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties." ARCHIV FUR LEBENSMITTELHYGIENE , vol.62, no.2, pp.58-64, 2011

Yetim, H. Et Al. (2011) . "Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties." ARCHIV FUR LEBENSMITTELHYGIENE , vol.62, no.2, pp.58-64.

@article{article, author={Hasan Yetim Et Al. }, title={Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties}, journal={ARCHIV FUR LEBENSMITTELHYGIENE}, year=2011, pages={58-64} }