Yalınkılıç, B., Kaban, G., & Kaya, M. Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Tsinghua University Press.
Chicago Style (17th ed.) CitationYalınkılıç, Barış, Güzin Kaban, and Mükerrem Kaya. Effect of Sodium Replacement on the Quality Characteristics of Pastırma (a Dry-cured Meat Product). Tsinghua University Press.
MLA (9th ed.) CitationYalınkılıç, Barış, et al. Effect of Sodium Replacement on the Quality Characteristics of Pastırma (a Dry-cured Meat Product). Tsinghua University Press.
Warning: These citations may not always be 100% accurate.