Icier, F. Et Al. 2014. Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system. Meat Science , vol.96, no.3 , 1345-1354.

Icier, F., Sengun, I. Y., Yildiz Turp, G., & ARSERİM, E. H., (2014). Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system. Meat Science , vol.96, no.3, 1345-1354.

Icier, Filiz Et Al. "Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system," Meat Science , vol.96, no.3, 1345-1354, 2014

Icier, Filiz Et Al. "Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system." Meat Science , vol.96, no.3, pp.1345-1354, 2014

Icier, F. Et Al. (2014) . "Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system." Meat Science , vol.96, no.3, pp.1345-1354.

@article{article, author={Filiz Icier Et Al. }, title={Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system}, journal={Meat Science}, year=2014, pages={1345-1354} }