Yilmaz, E. Et Al. 2017. Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.9 , 1987-2002.

Yilmaz, E., VURAL, H., & Yadigari, R. J., (2017). Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.9, 1987-2002.

Yilmaz, ESEN, HALİL VURAL, And Reza Jafarzadeh Yadigari. "Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.9, 1987-2002, 2017

Yilmaz, ESEN E. Et Al. "Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.9, pp.1987-2002, 2017

Yilmaz, E. VURAL, H. And Yadigari, R. J. (2017) . "Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.9, pp.1987-2002.

@article{article, author={ESEN EYİLER KAYA Et Al. }, title={Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2017, pages={1987-2002} }