Candogan, K. And Kolsarici, N. 2003. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. MEAT SCIENCE , vol.64, no.2 , 199-206.

Candogan, K., & Kolsarici, N., (2003). The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. MEAT SCIENCE , vol.64, no.2, 199-206.

Candogan, KEZBAN, And N Kolsarici. "The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters," MEAT SCIENCE , vol.64, no.2, 199-206, 2003

Candogan, KEZBAN And Kolsarici, N. "The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters." MEAT SCIENCE , vol.64, no.2, pp.199-206, 2003

Candogan, K. And Kolsarici, N. (2003) . "The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters." MEAT SCIENCE , vol.64, no.2, pp.199-206.

@article{article, author={KEZBAN CANDOĞAN And author={N Kolsarici}, title={The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters}, journal={MEAT SCIENCE}, year=2003, pages={199-206} }