Candogan, K. And Kolsarici, N. 2003. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. MEAT SCIENCE , vol.64, no.2 , 207-214.

Candogan, K., & Kolsarici, N., (2003). Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. MEAT SCIENCE , vol.64, no.2, 207-214.

Candogan, KEZBAN, And N Kolsarici. "Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin," MEAT SCIENCE , vol.64, no.2, 207-214, 2003

Candogan, KEZBAN And Kolsarici, N. "Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin." MEAT SCIENCE , vol.64, no.2, pp.207-214, 2003

Candogan, K. And Kolsarici, N. (2003) . "Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin." MEAT SCIENCE , vol.64, no.2, pp.207-214.

@article{article, author={KEZBAN CANDOĞAN And author={N Kolsarici}, title={Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin}, journal={MEAT SCIENCE}, year=2003, pages={207-214} }