CANDOĞAN, K. Et Al. 2009. Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chemistry , vol.116, no.3 , 731-737.

CANDOĞAN, K., Wardlaw, F., & Acton, J. C., (2009). Effect of starter culture on proteolytic changes during processing of fermented beef sausages. Food Chemistry , vol.116, no.3, 731-737.

CANDOĞAN, KEZBAN, F.B. Wardlaw, And James C. Acton. "Effect of starter culture on proteolytic changes during processing of fermented beef sausages," Food Chemistry , vol.116, no.3, 731-737, 2009

CANDOĞAN, KEZBAN Et Al. "Effect of starter culture on proteolytic changes during processing of fermented beef sausages." Food Chemistry , vol.116, no.3, pp.731-737, 2009

CANDOĞAN, K. Wardlaw, F. And Acton, J. C. (2009) . "Effect of starter culture on proteolytic changes during processing of fermented beef sausages." Food Chemistry , vol.116, no.3, pp.731-737.

@article{article, author={KEZBAN CANDOĞAN Et Al. }, title={Effect of starter culture on proteolytic changes during processing of fermented beef sausages}, journal={Food Chemistry}, year=2009, pages={731-737} }