TUMERKAN, E. T. A. Et Al. 2019. Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins. FOOD CHEMISTRY , vol.287 , 273-279.

TUMERKAN, E. T. A., Cansu, U., Boran, G., Mac Regenstein, J., & ÖZOĞUL, F., (2019). Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins. FOOD CHEMISTRY , vol.287, 273-279.

TUMERKAN, Elif Et Al. "Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins," FOOD CHEMISTRY , vol.287, 273-279, 2019

TUMERKAN, Elif T. Et Al. "Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins." FOOD CHEMISTRY , vol.287, pp.273-279, 2019

TUMERKAN, E. T. A. Et Al. (2019) . "Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins." FOOD CHEMISTRY , vol.287, pp.273-279.

@article{article, author={Elif Tugce Aksun TUMERKAN Et Al. }, title={Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins}, journal={FOOD CHEMISTRY}, year=2019, pages={273-279} }