L. TEKIN Et Al. , "Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures," Food Science and Technology Research , vol.15, no.5, pp.519-524, 2009
TEKIN, L. Et Al. 2009. Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures. Food Science and Technology Research , vol.15, no.5 , 519-524.
TEKIN, L., ADAY, M. S., & YILMAZ, E., (2009). Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures. Food Science and Technology Research , vol.15, no.5, 519-524.
TEKIN, Leyla, MEHMET SEÇKİN ADAY, And EMİN YILMAZ. "Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures," Food Science and Technology Research , vol.15, no.5, 519-524, 2009
TEKIN, Leyla Et Al. "Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures." Food Science and Technology Research , vol.15, no.5, pp.519-524, 2009
TEKIN, L. ADAY, M. S. And YILMAZ, E. (2009) . "Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures." Food Science and Technology Research , vol.15, no.5, pp.519-524.
@article{article, author={Leyla TEKIN Et Al. }, title={Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures}, journal={Food Science and Technology Research}, year=2009, pages={519-524} }