EYİLER YILMAZ, E. Et Al. 2013. Changes in the Qualitative Attributes and Compositional Characteristics of Frankfurters with Apricot Kernel Flour. FLEISCHWIRTSCHAFT , vol.28, no.04 , 71-76.

EYİLER YILMAZ, E., Kuşaklı, E., & Vural, H., (2013). Changes in the Qualitative Attributes and Compositional Characteristics of Frankfurters with Apricot Kernel Flour. FLEISCHWIRTSCHAFT , vol.28, no.04, 71-76.

EYİLER YILMAZ, ESEN, Ece Kuşaklı, And Halil Vural. "Changes in the Qualitative Attributes and Compositional Characteristics of Frankfurters with Apricot Kernel Flour," FLEISCHWIRTSCHAFT , vol.28, no.04, 71-76, 2013

EYİLER YILMAZ, ESEN E. Et Al. "Changes in the Qualitative Attributes and Compositional Characteristics of Frankfurters with Apricot Kernel Flour." FLEISCHWIRTSCHAFT , vol.28, no.04, pp.71-76, 2013

EYİLER YILMAZ, E. Kuşaklı, E. And Vural, H. (2013) . "Changes in the Qualitative Attributes and Compositional Characteristics of Frankfurters with Apricot Kernel Flour." FLEISCHWIRTSCHAFT , vol.28, no.04, pp.71-76.

@article{article, author={ESEN EYİLER KAYA Et Al. }, title={Changes in the Qualitative Attributes and Compositional Characteristics of Frankfurters with Apricot Kernel Flour}, journal={FLEISCHWIRTSCHAFT}, year=2013, pages={71-76} }