Dogan, S. Et Al. 2005. Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220 , 502-508.

Dogan, S., Sahin, S., & Sumnu, G., (2005). Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, 502-508.

Dogan, SF, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, 502-508, 2005

Dogan, SF Et Al. "Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, pp.502-508, 2005

Dogan, S. Sahin, S. And Sumnu, G. (2005) . "Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, pp.502-508.

@article{article, author={SF Dogan Et Al. }, title={Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2005, pages={502-508} }