EYİLER YILMAZ, E. And Vural, H. 2017. Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins. International Conference on Nutrition and Food Sciences , (Budapeşte, Hungary), 32.

EYİLER YILMAZ, E., & Vural, H., (2017). Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins . International Conference on Nutrition and Food Sciences (pp.32). Budapeşte, Hungary

EYİLER YILMAZ, ESEN, And Halil Vural. "Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins," International Conference on Nutrition and Food Sciences, Budapeşte, Hungary, 2017

EYİLER YILMAZ, ESEN E. And Vural, Halil. "Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins." International Conference on Nutrition and Food Sciences , Budapeşte, Hungary, pp.32, 2017

EYİLER YILMAZ, E. And Vural, H. (2017) . "Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins." International Conference on Nutrition and Food Sciences , Budapeşte, Hungary, p.32.

@conferencepaper{conferencepaper, author={ESEN EYİLER KAYA And author={Halil Vural}, title={Effect of Carrageenans on Thermal Denaturation and Glass Transition Temperatures of Meat Proteins}, congress name={International Conference on Nutrition and Food Sciences}, city={Budapeşte}, country={Hungary}, year={2017}, pages={32} }