BODUR, A. E. 2019. Extra Virgin Olive Oil: a Short Evaluation from The Point of View of Food Engineering. 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research , (Muğla, Turkey), 235.

BODUR, A. E. , (2019). Extra Virgin Olive Oil: a Short Evaluation from The Point of View of Food Engineering . 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research (pp.235). Muğla, Turkey

BODUR, ALİ. "Extra Virgin Olive Oil: a Short Evaluation from The Point of View of Food Engineering," 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research, Muğla, Turkey, 2019

BODUR, ALİ E. . "Extra Virgin Olive Oil: a Short Evaluation from The Point of View of Food Engineering." 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research , Muğla, Turkey, pp.235, 2019

BODUR, A. E. (2019) . "Extra Virgin Olive Oil: a Short Evaluation from The Point of View of Food Engineering." 2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research , Muğla, Turkey, p.235.

@conferencepaper{conferencepaper, author={ALİ ERBİLİ BODUR}, title={Extra Virgin Olive Oil: a Short Evaluation from The Point of View of Food Engineering}, congress name={2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research}, city={Muğla}, country={Turkey}, year={2019}, pages={235} }