UYARCAN, M. And KAYAARDI, S. 2019. Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks. Italian Journal of Food Science , vol.31, no.4 , 573-592.

UYARCAN, M., & KAYAARDI, S., (2019). Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks. Italian Journal of Food Science , vol.31, no.4, 573-592.

UYARCAN, MÜGE, And SEMRA KAYAARDI. "Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks," Italian Journal of Food Science , vol.31, no.4, 573-592, 2019

UYARCAN, MÜGE And KAYAARDI, SEMRA. "Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks." Italian Journal of Food Science , vol.31, no.4, pp.573-592, 2019

UYARCAN, M. And KAYAARDI, S. (2019) . "Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks." Italian Journal of Food Science , vol.31, no.4, pp.573-592.

@article{article, author={MÜGE UYARCAN And author={SEMRA KAYAARDI}, title={Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks}, journal={Italian Journal of Food Science}, year=2019, pages={573-592} }