M. COŞKUN And G. DURMAZ, "Effect of Roasting Degree on Oxidative Stability of Peanut Oil," 12th Euro Fed Lipid Congress , Montpellier, France, 2014
COŞKUN, M. And DURMAZ, G. 2014. Effect of Roasting Degree on Oxidative Stability of Peanut Oil. 12th Euro Fed Lipid Congress , (Montpellier, France).
COŞKUN, M., & DURMAZ, G., (2014). Effect of Roasting Degree on Oxidative Stability of Peanut Oil . 12th Euro Fed Lipid Congress, Montpellier, France
COŞKUN, Merve, And GÖKHAN DURMAZ. "Effect of Roasting Degree on Oxidative Stability of Peanut Oil," 12th Euro Fed Lipid Congress, Montpellier, France, 2014
COŞKUN, Merve And DURMAZ, GÖKHAN. "Effect of Roasting Degree on Oxidative Stability of Peanut Oil." 12th Euro Fed Lipid Congress , Montpellier, France, 2014
COŞKUN, M. And DURMAZ, G. (2014) . "Effect of Roasting Degree on Oxidative Stability of Peanut Oil." 12th Euro Fed Lipid Congress , Montpellier, France.
@conferencepaper{conferencepaper, author={Merve COŞKUN And author={GÖKHAN DURMAZ}, title={Effect of Roasting Degree on Oxidative Stability of Peanut Oil}, congress name={12th Euro Fed Lipid Congress}, city={Montpellier}, country={France}, year={2014}}