Coskun, B. K. Et Al. 2014. Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties. JOURNAL OF FOOD QUALITY , vol.37, no.3 , 203-212.

Coskun, B. K., Calikoglu, E., Emiroglu, Z. K., & CANDOĞAN, K., (2014). Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties. JOURNAL OF FOOD QUALITY , vol.37, no.3, 203-212.

Coskun, Betuel Et Al. "Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties," JOURNAL OF FOOD QUALITY , vol.37, no.3, 203-212, 2014

Coskun, Betuel K. Et Al. "Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties." JOURNAL OF FOOD QUALITY , vol.37, no.3, pp.203-212, 2014

Coskun, B. K. Et Al. (2014) . "Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties." JOURNAL OF FOOD QUALITY , vol.37, no.3, pp.203-212.

@article{article, author={Betuel Kodal Coskun Et Al. }, title={Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties}, journal={JOURNAL OF FOOD QUALITY}, year=2014, pages={203-212} }