DOĞAN, M. Et Al. 2010. Reduction of 5-Hydroxy-2-Methyl Furaldehyde (HMF) concentration in fried potato model.,Book of Abstract.. 1st International Congress on Food Technology, , (Antalya, Turkey).

DOĞAN, M., Oral, R., Sarıoğlu, K., Sağdıç, O., & Kesler, Y., (2010). Reduction of 5-Hydroxy-2-Methyl Furaldehyde (HMF) concentration in fried potato model.,Book of Abstract. . 1st International Congress on Food Technology,, Antalya, Turkey

DOĞAN, MAHMUT Et Al. "Reduction of 5-Hydroxy-2-Methyl Furaldehyde (HMF) concentration in fried potato model.,Book of Abstract.," 1st International Congress on Food Technology,, Antalya, Turkey, 2010

DOĞAN, MAHMUT Et Al. "Reduction of 5-Hydroxy-2-Methyl Furaldehyde (HMF) concentration in fried potato model.,Book of Abstract.." 1st International Congress on Food Technology, , Antalya, Turkey, 2010

DOĞAN, M. Et Al. (2010) . "Reduction of 5-Hydroxy-2-Methyl Furaldehyde (HMF) concentration in fried potato model.,Book of Abstract.." 1st International Congress on Food Technology, , Antalya, Turkey.

@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={Reduction of 5-Hydroxy-2-Methyl Furaldehyde (HMF) concentration in fried potato model.,Book of Abstract.}, congress name={1st International Congress on Food Technology,}, city={Antalya}, country={Turkey}, year={2010}}