Sahin, S. Et Al. 2005. Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.85, no.14 , 2375-2379.

Sahin, S., Sumnu, G., & Altunakar, B., (2005). Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.85, no.14, 2375-2379.

Sahin, SERPİL, SERVET GÜLÜM ŞÜMNÜ, And B Altunakar. "Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.85, no.14, 2375-2379, 2005

Sahin, SERPİL Et Al. "Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.85, no.14, pp.2375-2379, 2005

Sahin, S. Sumnu, G. And Altunakar, B. (2005) . "Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.85, no.14, pp.2375-2379.

@article{article, author={SERPİL ŞAHİN Et Al. }, title={Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2005, pages={2375-2379} }