Kurt, S. And Zorba, O. 2005. The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.5 , 509-516.

Kurt, S., & Zorba, O., (2005). The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.5, 509-516.

Kurt, S, And O Zorba. "The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.5, 509-516, 2005

Kurt, S And Zorba, O. "The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.5, pp.509-516, 2005

Kurt, S. And Zorba, O. (2005) . "The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.5, pp.509-516.

@article{article, author={S Kurt And author={O Zorba}, title={The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2005, pages={509-516} }