DİNÇER, C. Et Al. 2024. Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes. Food Biophysics , vol.19, no.4 , 973-981.

DİNÇER, C., Üstünel, S., Erkoç, H. N., Yiyen, A., & AYKIN DİNÇER, E., (2024). Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes. Food Biophysics , vol.19, no.4, 973-981.

DİNÇER, CÜNEYT Et Al. "Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes," Food Biophysics , vol.19, no.4, 973-981, 2024

DİNÇER, CÜNEYT Et Al. "Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes." Food Biophysics , vol.19, no.4, pp.973-981, 2024

DİNÇER, C. Et Al. (2024) . "Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes." Food Biophysics , vol.19, no.4, pp.973-981.

@article{article, author={CÜNEYT DİNÇER Et Al. }, title={Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes}, journal={Food Biophysics}, year=2024, pages={973-981} }