BOYACI, I. Et Al. 2003. Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions. JOURNAL OF FOOD LIPIDS , vol.10, no.3 , 193-202.

BOYACI, I., Karabulut, I., & TURAN, S., (2003). Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions. JOURNAL OF FOOD LIPIDS , vol.10, no.3, 193-202.

BOYACI, IH, İHSAN KARABULUT, And S TURAN. "Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions," JOURNAL OF FOOD LIPIDS , vol.10, no.3, 193-202, 2003

BOYACI, IH Et Al. "Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions." JOURNAL OF FOOD LIPIDS , vol.10, no.3, pp.193-202, 2003

BOYACI, I. Karabulut, I. And TURAN, S. (2003) . "Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions." JOURNAL OF FOOD LIPIDS , vol.10, no.3, pp.193-202.

@article{article, author={IH BOYACI Et Al. }, title={Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions}, journal={JOURNAL OF FOOD LIPIDS}, year=2003, pages={193-202} }