Javidipour, I. Et Al. 2005. Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami. International Journal of Food Science and Technology , vol.40, no.2 , 177-185.

Javidipour, I., VURAL, H., Özbaş, Ö. Ö., & Tekin, A., (2005). Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami. International Journal of Food Science and Technology , vol.40, no.2, 177-185.

Javidipour, İsa Et Al. "Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami," International Journal of Food Science and Technology , vol.40, no.2, 177-185, 2005

Javidipour, İsa Et Al. "Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami." International Journal of Food Science and Technology , vol.40, no.2, pp.177-185, 2005

Javidipour, I. Et Al. (2005) . "Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami." International Journal of Food Science and Technology , vol.40, no.2, pp.177-185.

@article{article, author={İsa Cavidoğlu Et Al. }, title={Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami}, journal={International Journal of Food Science and Technology}, year=2005, pages={177-185} }