KEKLİK, N. M. Et Al. 2018. Effect of different cooking procedures on cholesterol and fat contents of selected meat products. FOOD SCIENCE AND TECHNOLOGY , vol.38, no.4 , 683-690.

KEKLİK, N. M., BOZKURT, H., & TEKİN, A. R., (2018). Effect of different cooking procedures on cholesterol and fat contents of selected meat products. FOOD SCIENCE AND TECHNOLOGY , vol.38, no.4, 683-690.

KEKLİK, NENE, Hüseyin BOZKURT, And ALİ RIZA TEKİN. "Effect of different cooking procedures on cholesterol and fat contents of selected meat products," FOOD SCIENCE AND TECHNOLOGY , vol.38, no.4, 683-690, 2018

KEKLİK, NENE M. Et Al. "Effect of different cooking procedures on cholesterol and fat contents of selected meat products." FOOD SCIENCE AND TECHNOLOGY , vol.38, no.4, pp.683-690, 2018

KEKLİK, N. M. BOZKURT, H. And TEKİN, A. R. (2018) . "Effect of different cooking procedures on cholesterol and fat contents of selected meat products." FOOD SCIENCE AND TECHNOLOGY , vol.38, no.4, pp.683-690.

@article{article, author={NENE MELTEM KEKLİK Et Al. }, title={Effect of different cooking procedures on cholesterol and fat contents of selected meat products}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={683-690} }