GÖKOĞLU, N. Et Al. 2017. Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle. International Symposium on Animal Science , 22.

GÖKOĞLU, N., UCAK, I., YERLİKAYA KEBAPÇIOĞLU, P., TOPUZ, O. K., & YATMAZ, H. A., (2017). Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle . International Symposium on Animal Science (pp.22).

GÖKOĞLU, NALAN Et Al. "Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle," International Symposium on Animal Science, 2017

GÖKOĞLU, NALAN Et Al. "Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle." International Symposium on Animal Science , pp.22, 2017

GÖKOĞLU, N. Et Al. (2017) . "Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle." International Symposium on Animal Science , p.22.

@conferencepaper{conferencepaper, author={NALAN GÖKOĞLU Et Al. }, title={Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle}, congress name={International Symposium on Animal Science}, city={}, country={}, year={2017}, pages={22} }