SERDAROĞLU, M. Et Al. 2017. Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions. 63rd International Congress of Meat Science and Technology- ICoMST 2017 , (Cork, Ireland), 733-734.

SERDAROĞLU, M., ÇAĞINDI, Ö., ÖZTÜRK, B., & KARABIYIKOĞLU, M., (2017). Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions . 63rd International Congress of Meat Science and Technology- ICoMST 2017 (pp.733-734). Cork, Ireland

SERDAROĞLU, MELTEM Et Al. "Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions," 63rd International Congress of Meat Science and Technology- ICoMST 2017, Cork, Ireland, 2017

SERDAROĞLU, MELTEM Et Al. "Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions." 63rd International Congress of Meat Science and Technology- ICoMST 2017 , Cork, Ireland, pp.733-734, 2017

SERDAROĞLU, M. Et Al. (2017) . "Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions." 63rd International Congress of Meat Science and Technology- ICoMST 2017 , Cork, Ireland, pp.733-734.

@conferencepaper{conferencepaper, author={MELTEM SERDAROĞLU Et Al. }, title={Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions}, congress name={63rd International Congress of Meat Science and Technology- ICoMST 2017}, city={Cork}, country={Ireland}, year={2017}, pages={733-734} }