LEVENT, O. And ALPASLAN, M. 2015. The effect of process conditions on color properties of Malatya apricot sauce. 3. International Symposium on Traditional Foods from Adriatic to Caucasus , (SARAY BOSNA, Bosnia And Herzegovina), 357.

LEVENT, O., & ALPASLAN, M., (2015). The effect of process conditions on color properties of Malatya apricot sauce . 3. International Symposium on Traditional Foods from Adriatic to Caucasus (pp.357). SARAY BOSNA, Bosnia And Herzegovina

LEVENT, OKAN, And MEHMET ALPASLAN. "The effect of process conditions on color properties of Malatya apricot sauce," 3. International Symposium on Traditional Foods from Adriatic to Caucasus, SARAY BOSNA, Bosnia And Herzegovina, 2015

LEVENT, OKAN And ALPASLAN, MEHMET. "The effect of process conditions on color properties of Malatya apricot sauce." 3. International Symposium on Traditional Foods from Adriatic to Caucasus , SARAY BOSNA, Bosnia And Herzegovina, pp.357, 2015

LEVENT, O. And ALPASLAN, M. (2015) . "The effect of process conditions on color properties of Malatya apricot sauce." 3. International Symposium on Traditional Foods from Adriatic to Caucasus , SARAY BOSNA, Bosnia And Herzegovina, p.357.

@conferencepaper{conferencepaper, author={OKAN LEVENT And author={MEHMET ALPASLAN}, title={The effect of process conditions on color properties of Malatya apricot sauce}, congress name={3. International Symposium on Traditional Foods from Adriatic to Caucasus}, city={SARAY BOSNA}, country={Bosnia And Herzegovina}, year={2015}, pages={357} }