Babür, T. E., Tekinşen, K. K., & Gürbüz, Ü. Some quality qualifications of cooked meat sous vide in the storage process. Kyrgyz Turkish Manas University.
Chicago Style (17th ed.) CitationBabür, Tarih Eren, Kemal Kaan Tekinşen, and Ümit Gürbüz. Some Quality Qualifications of Cooked Meat Sous Vide in the Storage Process. Kyrgyz Turkish Manas University.
MLA (9th ed.) CitationBabür, Tarih Eren, et al. Some Quality Qualifications of Cooked Meat Sous Vide in the Storage Process. Kyrgyz Turkish Manas University.
Warning: These citations may not always be 100% accurate.