M. Yüceer And C. Caner, "Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment," JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.1, pp.99-109, 2024
Yüceer, M. And Caner, C. 2024. Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.1 , 99-109.
Yüceer, M., & Caner, C., (2024). Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.1, 99-109.
Yüceer, MUHAMMED, And CENGİZ CANER. "Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment," JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.1, 99-109, 2024
Yüceer, MUHAMMED And Caner, CENGİZ. "Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment." JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.1, pp.99-109, 2024
Yüceer, M. And Caner, C. (2024) . "Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment." JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.1, pp.99-109.
@article{article, author={MUHAMMED YÜCEER And author={CENGİZ CANER}, title={Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment}, journal={JOURNAL OF CULINARY SCIENCE & TECHNOLOGY}, year=2024, pages={99-109} }