GÜRBÜZ, Ü. Et Al. 2003. The effect of quality and the use of hot smoking on the development of pastrami production techniques. Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences , vol.19, no.1-2 , 57-66.

GÜRBÜZ, Ü., DOĞRUER, Y., YALÇIN, S., NİZAMLIOĞLU, M., & GÜNER, A., (2003). The effect of quality and the use of hot smoking on the development of pastrami production techniques. Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences , vol.19, no.1-2, 57-66.

GÜRBÜZ, ÜMİT Et Al. "The effect of quality and the use of hot smoking on the development of pastrami production techniques," Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences , vol.19, no.1-2, 57-66, 2003

GÜRBÜZ, ÜMİT Et Al. "The effect of quality and the use of hot smoking on the development of pastrami production techniques." Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences , vol.19, no.1-2, pp.57-66, 2003

GÜRBÜZ, Ü. Et Al. (2003) . "The effect of quality and the use of hot smoking on the development of pastrami production techniques." Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences , vol.19, no.1-2, pp.57-66.

@article{article, author={ÜMİT GÜRBÜZ Et Al. }, title={The effect of quality and the use of hot smoking on the development of pastrami production techniques}, journal={Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences}, year=2003, pages={57-66} }