Zorba, O. Et Al. 2005. The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions. FOOD HYDROCOLLOIDS , vol.19, no.1 , 149-155.

Zorba, O., Kurt, S., & Genccelep, H., (2005). The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions. FOOD HYDROCOLLOIDS , vol.19, no.1, 149-155.

Zorba, O, S Kurt, And H Genccelep. "The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions," FOOD HYDROCOLLOIDS , vol.19, no.1, 149-155, 2005

Zorba, O Et Al. "The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions." FOOD HYDROCOLLOIDS , vol.19, no.1, pp.149-155, 2005

Zorba, O. Kurt, S. And Genccelep, H. (2005) . "The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions." FOOD HYDROCOLLOIDS , vol.19, no.1, pp.149-155.

@article{article, author={O Zorba Et Al. }, title={The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions}, journal={FOOD HYDROCOLLOIDS}, year=2005, pages={149-155} }