NURİLER, T. And UYARCAN, M. 2024. NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS. GIDA , vol.49, no.1 , 25-38.

NURİLER, T., & UYARCAN, M., (2024). NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS. GIDA , vol.49, no.1, 25-38.

NURİLER, Tuba, And Müge UYARCAN. "NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS," GIDA , vol.49, no.1, 25-38, 2024

NURİLER, Tuba And UYARCAN, Müge. "NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS." GIDA , vol.49, no.1, pp.25-38, 2024

NURİLER, T. And UYARCAN, M. (2024) . "NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS." GIDA , vol.49, no.1, pp.25-38.

@article{article, author={Tuba NURİLER And author={Müge UYARCAN}, title={NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS}, journal={GIDA}, year=2024, pages={25-38} }