Öztürk, K.; Yılmaz Oral, Z.F.; Kaya, M.; Kaban, G.
The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs. Foods 2023, 12, 2834.
https://doi.org/10.3390/foods12152834
AMA Style
Öztürk K, Yılmaz Oral ZF, Kaya M, Kaban G.
The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs. Foods. 2023; 12(15):2834.
https://doi.org/10.3390/foods12152834
Chicago/Turabian Style
Öztürk, Kübra, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya, and Güzin Kaban.
2023. "The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs" Foods 12, no. 15: 2834.
https://doi.org/10.3390/foods12152834
APA Style
Öztürk, K., Yılmaz Oral, Z. F., Kaya, M., & Kaban, G.
(2023). The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs. Foods, 12(15), 2834.
https://doi.org/10.3390/foods12152834