Dyfyniad APA

Öztürk, B., & Serdaroğlu, M. (2017). The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls. J Food Sci Technol.

Dyfyniad Arddull Chicago

Öztürk, Burcu, and Meltem Serdaroğlu. "The Effects of Egg Albumin Incorporation On Quality Attributes of Pale, Soft, Exudative (PSE-like) Turkey Rolls." J Food Sci Technol 2017.

Dyfyniad MLA

Öztürk, Burcu, and Meltem Serdaroğlu. "The Effects of Egg Albumin Incorporation On Quality Attributes of Pale, Soft, Exudative (PSE-like) Turkey Rolls." J Food Sci Technol 2017.

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