C. DOĞAN, "Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat," Food Science and Technology International , vol.30, no.3, pp.260-272, 2024
DOĞAN, C. 2024. Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat. Food Science and Technology International , vol.30, no.3 , 260-272.
DOĞAN, C., (2024). Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat. Food Science and Technology International , vol.30, no.3, 260-272.
DOĞAN, CEMHAN. "Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat," Food Science and Technology International , vol.30, no.3, 260-272, 2024
DOĞAN, CEMHAN. "Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat." Food Science and Technology International , vol.30, no.3, pp.260-272, 2024
DOĞAN, C. (2024) . "Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat." Food Science and Technology International , vol.30, no.3, pp.260-272.
@article{article, author={CEMHAN DOĞAN}, title={Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat}, journal={Food Science and Technology International}, year=2024, pages={260-272} }