Atalar, İ. Et Al. 2024. Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.0, no.0 , 202300.

Atalar, İ., Gül, O., Kurt, A., Sarıcaoğlu, F. T., & Gençcelep, H., (2024). Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.0, no.0, 202300.

Atalar, İLYAS Et Al. "Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.0, no.0, 202300, 2024

Atalar, İLYAS Et Al. "Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.0, no.0, pp.202300, 2024

Atalar, İ. Et Al. (2024) . "Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.0, no.0, p.202300.

@article{article, author={İLYAS ATALAR Et Al. }, title={Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2024, pages={202300} }