ERGÖNÜL, B. And Kundakci, A. 2006. Chemical composition of raw and cooked turkey meat döner. Italian Journal of Food Science , vol.18, no.3 , 337-341.

ERGÖNÜL, B., & Kundakci, A., (2006). Chemical composition of raw and cooked turkey meat döner. Italian Journal of Food Science , vol.18, no.3, 337-341.

ERGÖNÜL, BÜLENT, And A. Kundakci. "Chemical composition of raw and cooked turkey meat döner," Italian Journal of Food Science , vol.18, no.3, 337-341, 2006

ERGÖNÜL, BÜLENT And Kundakci, A.. "Chemical composition of raw and cooked turkey meat döner." Italian Journal of Food Science , vol.18, no.3, pp.337-341, 2006

ERGÖNÜL, B. And Kundakci, A. (2006) . "Chemical composition of raw and cooked turkey meat döner." Italian Journal of Food Science , vol.18, no.3, pp.337-341.

@article{article, author={BÜLENT ERGÖNÜL And author={A. Kundakci}, title={Chemical composition of raw and cooked turkey meat döner}, journal={Italian Journal of Food Science}, year=2006, pages={337-341} }