Kurt, S. And Zorba, O. 2009. Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk. POULTRY SCIENCE , vol.88, no.11 , 2422-2427.

Kurt, S., & Zorba, O., (2009). Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk. POULTRY SCIENCE , vol.88, no.11, 2422-2427.

Kurt, S., And O. Zorba. "Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk," POULTRY SCIENCE , vol.88, no.11, 2422-2427, 2009

Kurt, S. And Zorba, O.. "Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk." POULTRY SCIENCE , vol.88, no.11, pp.2422-2427, 2009

Kurt, S. And Zorba, O. (2009) . "Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk." POULTRY SCIENCE , vol.88, no.11, pp.2422-2427.

@article{article, author={S. Kurt And author={O. Zorba}, title={Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk}, journal={POULTRY SCIENCE}, year=2009, pages={2422-2427} }