B, N., HS, K., B, Ö., Ö, Ç., & M, S. (2026). Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages. Meat science, 234, 110028. https://doi.org/10.1016/j.meatsci.2025.110028
Παραπομπή σε μορφή Chicago (17η εκδ.)B, Nacak, Kavuşan HS, Öztürk-Kerimoğlu B, Çağindi Ö, και Serdaroğlu M. "Development of a Plant-based Double-layered Emulsion System Enriched with α-tocopherol for Animal Fat Replacement in Emulsified Sausages." Meat Science 234 (2026): 110028. https://doi.org/10.1016/j.meatsci.2025.110028.
Παραπομπή σε μορφή MLA (9th εκδ.)B, Nacak, et al. "Development of a Plant-based Double-layered Emulsion System Enriched with α-tocopherol for Animal Fat Replacement in Emulsified Sausages." Meat Science, vol. 234, 2026, p. 110028, https://doi.org/10.1016/j.meatsci.2025.110028.