YERLİKAYA, P. Et Al. 2016. Effect Of Transglutaminase On Fish Medallion Properties Cooked With Different Methods. 2. Congress on Food Structure Design , (Antalya, Turkey), 140.

YERLİKAYA, P., Tokay, F. G., & YATMAZ, H. A., (2016). Effect Of Transglutaminase On Fish Medallion Properties Cooked With Different Methods . 2. Congress on Food Structure Design (pp.140). Antalya, Turkey

YERLİKAYA, PINAR, Fahrettin Gökhun Tokay, And HANİFE AYDAN YATMAZ. "Effect Of Transglutaminase On Fish Medallion Properties Cooked With Different Methods," 2. Congress on Food Structure Design, Antalya, Turkey, 2016

YERLİKAYA, PINAR Y. Et Al. "Effect Of Transglutaminase On Fish Medallion Properties Cooked With Different Methods." 2. Congress on Food Structure Design , Antalya, Turkey, pp.140, 2016

YERLİKAYA, P. Tokay, F. G. And YATMAZ, H. A. (2016) . "Effect Of Transglutaminase On Fish Medallion Properties Cooked With Different Methods." 2. Congress on Food Structure Design , Antalya, Turkey, p.140.

@conferencepaper{conferencepaper, author={PINAR YERLİKAYA KEBAPÇIOĞLU Et Al. }, title={Effect Of Transglutaminase On Fish Medallion Properties Cooked With Different Methods}, congress name={2. Congress on Food Structure Design}, city={Antalya}, country={Turkey}, year={2016}, pages={140} }