APA (7th ed.) Citation

Kaya, S., Gökçe, R., & Gökalp, H. Y. The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics. Selcuk University Press.

Chicago Style (17th ed.) Citation

Kaya, Seher, Ramazan Gökçe, and Hüsnü Yusuf Gökalp. The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics. Selcuk University Press.

MLA (9th ed.) Citation

Kaya, Seher, et al. The Effect of Different Salt and Phosphate Levels of Frozen Hen Meats on Emulsion Characteristics. Selcuk University Press.