M. YÜCEER And B. Özçelik, "Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise," 3'rd International Congress on Food and Nutrition , Turkey, 2009
YÜCEER, M. And Özçelik, B. 2009. Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise. 3'rd International Congress on Food and Nutrition , (Turkey).
YÜCEER, M., & Özçelik, B., (2009). Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise . 3'rd International Congress on Food and Nutrition, Turkey
YÜCEER, MUHAMMED, And Beraat Özçelik. "Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise," 3'rd International Congress on Food and Nutrition, Turkey, 2009
YÜCEER, MUHAMMED And Özçelik, Beraat. "Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise." 3'rd International Congress on Food and Nutrition , Turkey, 2009
YÜCEER, M. And Özçelik, B. (2009) . "Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise." 3'rd International Congress on Food and Nutrition , Turkey.
@conferencepaper{conferencepaper, author={MUHAMMED YÜCEER And author={Beraat Özçelik}, title={Rheological Properties of Egg Yolk Cholesterol and Fat Reduced Mayonnaise}, congress name={3'rd International Congress on Food and Nutrition}, city={}, country={Turkey}, year={2009}}