Yadegari, R. J. Et Al. 2021. THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.13, no.2 , 150-164.

Yadegari, R. J., Kaya, E., & Vural, H., (2021). THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.13, no.2, 150-164.

Yadegari, Reza, ESEN EYİLER KAYA, And Hahl Vural. "THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN," CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.13, no.2, 150-164, 2021

Yadegari, Reza J. Et Al. "THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN." CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.13, no.2, pp.150-164, 2021

Yadegari, R. J. Kaya, E. And Vural, H. (2021) . "THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN." CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.13, no.2, pp.150-164.

@article{article, author={Reza Jafarzadeh Yadegari Et Al. }, title={THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN}, journal={CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={150-164} }