CENGİZ, M. F. Et Al. 2016. Comparison of amino acid profile of gelatine from different animal sources (bovine, porcine and fish). FSD 2016, 2nd Congress on Food Structure & Design , (Antalya, Turkey), 116.

CENGİZ, M. F., TONGUR, T., & Erkaymaz, T., (2016). Comparison of amino acid profile of gelatine from different animal sources (bovine, porcine and fish) . FSD 2016, 2nd Congress on Food Structure & Design (pp.116). Antalya, Turkey

CENGİZ, MEHMET, TİMUR TONGUR, And Taner Erkaymaz. "Comparison of amino acid profile of gelatine from different animal sources (bovine, porcine and fish)," FSD 2016, 2nd Congress on Food Structure & Design, Antalya, Turkey, 2016

CENGİZ, MEHMET F. Et Al. "Comparison of amino acid profile of gelatine from different animal sources (bovine, porcine and fish)." FSD 2016, 2nd Congress on Food Structure & Design , Antalya, Turkey, pp.116, 2016

CENGİZ, M. F. TONGUR, T. And Erkaymaz, T. (2016) . "Comparison of amino acid profile of gelatine from different animal sources (bovine, porcine and fish)." FSD 2016, 2nd Congress on Food Structure & Design , Antalya, Turkey, p.116.

@conferencepaper{conferencepaper, author={MEHMET FATİH CENGİZ Et Al. }, title={Comparison of amino acid profile of gelatine from different animal sources (bovine, porcine and fish)}, congress name={FSD 2016, 2nd Congress on Food Structure & Design}, city={Antalya}, country={Turkey}, year={2016}, pages={116} }