ZUNGUR BASTIOĞLU, A. Et Al. 2018. Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening. 21st International Drying Symposium , (Valencia, Spain).

ZUNGUR BASTIOĞLU, A., SERDAROĞLU, F. M., ÖZTÜRK KERİMOĞLU, B., & NACAK, B., (2018). Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening . 21st International Drying Symposium, Valencia, Spain

ZUNGUR BASTIOĞLU, ASLI Et Al. "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening," 21st International Drying Symposium, Valencia, Spain, 2018

ZUNGUR BASTIOĞLU, ASLI Z. Et Al. "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening." 21st International Drying Symposium , Valencia, Spain, 2018

ZUNGUR BASTIOĞLU, A. Et Al. (2018) . "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening." 21st International Drying Symposium , Valencia, Spain.

@conferencepaper{conferencepaper, author={ASLI ZUNGUR BASTIOĞLU Et Al. }, title={Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening}, congress name={21st International Drying Symposium}, city={Valencia}, country={Spain}, year={2018}}