A. AHHMED Et Al. , "The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing," Fooma 2017 , vol.24, Tokyo, Japan, pp.169-172, 2017
AHHMED, A. Et Al. 2017. The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing. Fooma 2017 , (Tokyo, Japan), 169-172.
AHHMED, A., AWAD, N., CANKURT, H., ÇAM, M., YETİM, H., Takeda, S., ... Sakata, R.(2017). The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing . Fooma 2017 (pp.169-172). Tokyo, Japan
AHHMED, ABDULLATEF Et Al. "The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing," Fooma 2017, Tokyo, Japan, 2017
AHHMED, ABDULLATEF Et Al. "The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing." Fooma 2017 , Tokyo, Japan, pp.169-172, 2017
AHHMED, A. Et Al. (2017) . "The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing." Fooma 2017 , Tokyo, Japan, pp.169-172.
@conferencepaper{conferencepaper, author={ABDULLATEF AHHMED Et Al. }, title={The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing}, congress name={Fooma 2017}, city={Tokyo}, country={Japan}, year={2017}, pages={169-172} }