Aksu, M. İ. Et Al. 2022. Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient. Meat Science , vol.186 .

Aksu, M. İ., Erdemir, E., Turan, E., & Öz, F., (2022). Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient. Meat Science , vol.186.

Aksu, MUHAMMET Et Al. "Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient," Meat Science , vol.186, 2022

Aksu, MUHAMMET İ. Et Al. "Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient." Meat Science , vol.186, 2022

Aksu, M. İ. Et Al. (2022) . "Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient." Meat Science , vol.186.

@article{article, author={MUHAMMET İRFAN AKSU Et Al. }, title={Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient}, journal={Meat Science}, year=2022}