ZUNGUR BASTIOĞLU, A. Et Al. 2018. Comparision of Lipid Oxidation Levels of Different Weighted Döner During Cooking. 1st INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS .

ZUNGUR BASTIOĞLU, A., NACAK, B., & SERDAROĞLU, F. M., (2018). Comparision of Lipid Oxidation Levels of Different Weighted Döner During Cooking . 1st INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS

ZUNGUR BASTIOĞLU, ASLI, BERKER NACAK, And FATMA MELTEM SERDAROĞLU. "Comparision of Lipid Oxidation Levels of Different Weighted Döner During Cooking," 1st INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS, 2018

ZUNGUR BASTIOĞLU, ASLI Z. Et Al. "Comparision of Lipid Oxidation Levels of Different Weighted Döner During Cooking." 1st INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS , 2018

ZUNGUR BASTIOĞLU, A. NACAK, B. And SERDAROĞLU, F. M. (2018) . "Comparision of Lipid Oxidation Levels of Different Weighted Döner During Cooking." 1st INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS .

@conferencepaper{conferencepaper, author={ASLI ZUNGUR BASTIOĞLU Et Al. }, title={Comparision of Lipid Oxidation Levels of Different Weighted Döner During Cooking}, congress name={1st INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS}, city={}, country={}, year={2018}}