ERGÖNÜL, B. Et Al. 2012. Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process. Journal of Food Science and Technology , vol.49, no.4 , 515-518.

ERGÖNÜL, B., Tosun, H., Obuz, E., & Kundakçı, A., (2012). Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process. Journal of Food Science and Technology , vol.49, no.4, 515-518.

ERGÖNÜL, BÜLENT Et Al. "Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process," Journal of Food Science and Technology , vol.49, no.4, 515-518, 2012

ERGÖNÜL, BÜLENT Et Al. "Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process." Journal of Food Science and Technology , vol.49, no.4, pp.515-518, 2012

ERGÖNÜL, B. Et Al. (2012) . "Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process." Journal of Food Science and Technology , vol.49, no.4, pp.515-518.

@article{article, author={BÜLENT ERGÖNÜL Et Al. }, title={Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process}, journal={Journal of Food Science and Technology}, year=2012, pages={515-518} }