ÜVER, T. Et Al. 2016. Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan. 2nd Food Structure and Design Congress , (Turkey).

ÜVER, T., ÇARKCIOĞLU, E., DENİZ, E., & CANDOĞAN, K., (2016). Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan . 2nd Food Structure and Design Congress, Turkey

ÜVER, TUĞBA Et Al. "Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan," 2nd Food Structure and Design Congress, Turkey, 2016

ÜVER, TUĞBA Et Al. "Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan." 2nd Food Structure and Design Congress , Turkey, 2016

ÜVER, T. Et Al. (2016) . "Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan." 2nd Food Structure and Design Congress , Turkey.

@conferencepaper{conferencepaper, author={TUĞBA ÜVER Et Al. }, title={Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan}, congress name={2nd Food Structure and Design Congress}, city={}, country={Turkey}, year={2016}}