İ. ÖÇSOY, "Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging," IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ , 2016
ÖÇSOY, İ. 2016. Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging. IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ .
ÖÇSOY, İ., (2016). Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging . IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ
ÖÇSOY, İSMAİL. "Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging," IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ, 2016
ÖÇSOY, İSMAİL. "Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging." IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ , 2016
ÖÇSOY, İ. (2016) . "Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging." IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ .
@conferencepaper{conferencepaper, author={İSMAİL ÖÇSOY}, title={Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging}, congress name={IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ}, city={}, country={}, year={2016}}