ZUNGUR BASTIOĞLU, A. Et Al. 2018. Lipid Oxidation and Temperature Changes in Döner During Cooking. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” .

ZUNGUR BASTIOĞLU, A., SERDAROĞLU, F. M., NACAK, B., & ÖZTÜRK, B., (2018). Lipid Oxidation and Temperature Changes in Döner During Cooking . The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”

ZUNGUR BASTIOĞLU, ASLI Et Al. "Lipid Oxidation and Temperature Changes in Döner During Cooking," The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 2018

ZUNGUR BASTIOĞLU, ASLI Z. Et Al. "Lipid Oxidation and Temperature Changes in Döner During Cooking." The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , 2018

ZUNGUR BASTIOĞLU, A. Et Al. (2018) . "Lipid Oxidation and Temperature Changes in Döner During Cooking." The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” .

@conferencepaper{conferencepaper, author={ASLI ZUNGUR BASTIOĞLU Et Al. }, title={Lipid Oxidation and Temperature Changes in Döner During Cooking}, congress name={The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”}, city={}, country={}, year={2018}}