Kayaardı, S., Gürbüz, Ü., Nizamlıoğlu, M., & Doğruer, Y. The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage. Selcuk University Press.
Chicago Style (17th ed.) CitationKayaardı, Semra, Ümit Gürbüz, Mustafa Nizamlıoğlu, and Yusuf Doğruer. The Investigation on the Possibilities of Consantrated and Texturized Soy Protein Usage in the Production of Chicken Sausage. Selcuk University Press.
MLA (9th ed.) CitationKayaardı, Semra, et al. The Investigation on the Possibilities of Consantrated and Texturized Soy Protein Usage in the Production of Chicken Sausage. Selcuk University Press.
Warning: These citations may not always be 100% accurate.