Erdogdu, S. B. Et Al. 2007. Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats. JOURNAL OF FOOD PROCESS ENGINEERING , vol.30, no.6 , 685-700.

Erdogdu, S. B., ERDOĞDU, F., & Ekiz, H. I., (2007). Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats. JOURNAL OF FOOD PROCESS ENGINEERING , vol.30, no.6, 685-700.

Erdogdu, S., FERRUH ERDOĞDU, And H. Ibrahim Ekiz. "Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats," JOURNAL OF FOOD PROCESS ENGINEERING , vol.30, no.6, 685-700, 2007

Erdogdu, S. B. Et Al. "Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats." JOURNAL OF FOOD PROCESS ENGINEERING , vol.30, no.6, pp.685-700, 2007

Erdogdu, S. B. ERDOĞDU, F. And Ekiz, H. I. (2007) . "Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats." JOURNAL OF FOOD PROCESS ENGINEERING , vol.30, no.6, pp.685-700.

@article{article, author={S. Belgin Erdogdu Et Al. }, title={Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2007, pages={685-700} }