Karim, B. F. Et Al. 2022. Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine. ACTA ALIMENTARIA , vol.51, no.2 , 194-203.

Karim, B. F., Cansu, U., & Boran, G., (2022). Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine. ACTA ALIMENTARIA , vol.51, no.2, 194-203.

Karim, B., U. Cansu, And Gökhan Boran. "Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine," ACTA ALIMENTARIA , vol.51, no.2, 194-203, 2022

Karim, B. F. Et Al. "Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine." ACTA ALIMENTARIA , vol.51, no.2, pp.194-203, 2022

Karim, B. F. Cansu, U. And Boran, G. (2022) . "Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine." ACTA ALIMENTARIA , vol.51, no.2, pp.194-203.

@article{article, author={B. F. Karim Et Al. }, title={Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine}, journal={ACTA ALIMENTARIA}, year=2022, pages={194-203} }