KAYAARDI, S. Et Al. 2006. Sensory and chemical analysis of doner kebab made from turkey meat. Journal of Muscle Foods , vol.17, no.2 , 165-173.

KAYAARDI, S., Kundakçi, A., Kayacier, A., & Gok, V., (2006). Sensory and chemical analysis of doner kebab made from turkey meat. Journal of Muscle Foods , vol.17, no.2, 165-173.

KAYAARDI, SEMRA Et Al. "Sensory and chemical analysis of doner kebab made from turkey meat," Journal of Muscle Foods , vol.17, no.2, 165-173, 2006

KAYAARDI, SEMRA Et Al. "Sensory and chemical analysis of doner kebab made from turkey meat." Journal of Muscle Foods , vol.17, no.2, pp.165-173, 2006

KAYAARDI, S. Et Al. (2006) . "Sensory and chemical analysis of doner kebab made from turkey meat." Journal of Muscle Foods , vol.17, no.2, pp.165-173.

@article{article, author={SEMRA KAYAARDI Et Al. }, title={Sensory and chemical analysis of doner kebab made from turkey meat}, journal={Journal of Muscle Foods}, year=2006, pages={165-173} }