H. Yalçın Et Al. , "Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils," The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir , Turkey, pp.82, 2011
Yalçın, H. Et Al. 2011. Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils. The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir , (Turkey), 82.
Yalçın, H., Toker, Ö. S., & DOĞAN, M., (2011). Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils . The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir (pp.82). , Turkey
Yalçın, HASAN, Ömer Said Toker, And MAHMUT DOĞAN. "Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils," The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir, Turkey, 2011
Yalçın, HASAN Et Al. "Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils." The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir , Turkey, pp.82, 2011
Yalçın, H. Toker, Ö. S. And DOĞAN, M. (2011) . "Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils." The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir , Turkey, p.82.
@conferencepaper{conferencepaper, author={HASAN YALÇIN Et Al. }, title={Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils}, congress name={The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir}, city={}, country={Turkey}, year={2011}, pages={82} }