Yuceer, M. Et Al. 2016. Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk. JOURNAL OF APPLIED POULTRY RESEARCH , vol.25, no.4 , 518-527.

Yuceer, M., İlyasoğlu, H., & Özçelik, B., (2016). Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk. JOURNAL OF APPLIED POULTRY RESEARCH , vol.25, no.4, 518-527.

Yuceer, MUHAMMED, AYHAN ORAL, And Beraat Özçelik. "Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk," JOURNAL OF APPLIED POULTRY RESEARCH , vol.25, no.4, 518-527, 2016

Yuceer, MUHAMMED Et Al. "Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk." JOURNAL OF APPLIED POULTRY RESEARCH , vol.25, no.4, pp.518-527, 2016

Yuceer, M. İlyasoğlu, H. And Özçelik, B. (2016) . "Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk." JOURNAL OF APPLIED POULTRY RESEARCH , vol.25, no.4, pp.518-527.

@article{article, author={MUHAMMED YÜCEER Et Al. }, title={Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk}, journal={JOURNAL OF APPLIED POULTRY RESEARCH}, year=2016, pages={518-527} }