Karslioglu, B. Et Al. 2014. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.1 , 40-48.

Karslioglu, B., Cicek, U. E., Kolsarici, N., & Candogan, K., (2014). Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.1, 40-48.

Karslioglu, Betul Et Al. "Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment," KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.1, 40-48, 2014

Karslioglu, Betul Et Al. "Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.1, pp.40-48, 2014

Karslioglu, B. Et Al. (2014) . "Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.1, pp.40-48.

@article{article, author={Betul Karslioglu Et Al. }, title={Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment}, journal={KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES}, year=2014, pages={40-48} }