KAVUNCUOĞLU, H. Et Al. 2017. Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1 , 173-183.

KAVUNCUOĞLU, H., Capar, T., Karaman, S., & YALÇIN, H., (2017). Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, 173-183.

KAVUNCUOĞLU, Hatice Et Al. "Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, 173-183, 2017

KAVUNCUOĞLU, Hatice Et Al. "Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, pp.173-183, 2017

KAVUNCUOĞLU, H. Et Al. (2017) . "Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, pp.173-183.

@article{article, author={Hatice KAVUNCUOĞLU Et Al. }, title={Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2017, pages={173-183} }