Ozturk, I. Et Al. 2014. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties. International Journal of Food Science and Technology , vol.49, no.4 , 1112-1121.

Ozturk, I., SAĞDIÇ, O., TÖRNÜK, F., & Yetim, H., (2014). Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties. International Journal of Food Science and Technology , vol.49, no.4, 1112-1121.

Ozturk, Ismet Et Al. "Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties," International Journal of Food Science and Technology , vol.49, no.4, 1112-1121, 2014

Ozturk, Ismet Et Al. "Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties." International Journal of Food Science and Technology , vol.49, no.4, pp.1112-1121, 2014

Ozturk, I. Et Al. (2014) . "Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties." International Journal of Food Science and Technology , vol.49, no.4, pp.1112-1121.

@article{article, author={Ismet Ozturk Et Al. }, title={Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties}, journal={International Journal of Food Science and Technology}, year=2014, pages={1112-1121} }