HASTAOĞLU, E. And VURAL, H. 2018. New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.2 , 224-239.

HASTAOĞLU, E., & VURAL, H., (2018). New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.2, 224-239.

HASTAOĞLU, EMRE, And HALİL VURAL. "New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques," KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.2, 224-239, 2018

HASTAOĞLU, EMRE And VURAL, HALİL. "New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.2, pp.224-239, 2018

HASTAOĞLU, E. And VURAL, H. (2018) . "New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.2, pp.224-239.

@article{article, author={EMRE HASTAOĞLU And author={HALİL VURAL}, title={New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques}, journal={KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES}, year=2018, pages={224-239} }