Aksu, M. I., Dogan, M., & Sirkecioglu, A. N. (2017). Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product. Korean J Food Sci Anim Resour.
Citação norma ChicagoAksu, Muhammet Irfan, Mehmet Dogan, and Ahmet Necdet Sirkecioglu. "Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions During Pastırma Processing, a Dry-Cured Meat Product." Korean J Food Sci Anim Resour 2017.
Citação norma MLAAksu, Muhammet Irfan, Mehmet Dogan, and Ahmet Necdet Sirkecioglu. "Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions During Pastırma Processing, a Dry-Cured Meat Product." Korean J Food Sci Anim Resour 2017.