Zorba, O. 2006. The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins. FOOD HYDROCOLLOIDS , vol.20, no.5 , 698-702.

Zorba, O., (2006). The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins. FOOD HYDROCOLLOIDS , vol.20, no.5, 698-702.

Zorba, O. "The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins," FOOD HYDROCOLLOIDS , vol.20, no.5, 698-702, 2006

Zorba, O. "The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins." FOOD HYDROCOLLOIDS , vol.20, no.5, pp.698-702, 2006

Zorba, O. (2006) . "The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins." FOOD HYDROCOLLOIDS , vol.20, no.5, pp.698-702.

@article{article, author={O Zorba}, title={The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins}, journal={FOOD HYDROCOLLOIDS}, year=2006, pages={698-702} }