Javidipour, I. And Vural, H. 2002. Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami. NAHRUNG-FOOD , vol.46, no.6 , 404-407.

Javidipour, I., & Vural, H., (2002). Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami. NAHRUNG-FOOD , vol.46, no.6, 404-407.

Javidipour, İsa, And H Vural. "Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami," NAHRUNG-FOOD , vol.46, no.6, 404-407, 2002

Javidipour, İsa And Vural, H. "Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami." NAHRUNG-FOOD , vol.46, no.6, pp.404-407, 2002

Javidipour, I. And Vural, H. (2002) . "Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami." NAHRUNG-FOOD , vol.46, no.6, pp.404-407.

@article{article, author={İsa Cavidoğlu And author={H Vural}, title={Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami}, journal={NAHRUNG-FOOD}, year=2002, pages={404-407} }