Şahin, K. Et Al. 2013. Effects of Partial Glycerides, Squalen and Free Fatty Acids on Frying Stability of Olive Pomace Oil . 11th Euro Fed Lipid Congress , (Antalya, Turkey), 305.

Şahin, K., Ketenoğlu, O., Yorulmaz, A., & Tekin, A., (2013). Effects of Partial Glycerides, Squalen and Free Fatty Acids on Frying Stability of Olive Pomace Oil . 11th Euro Fed Lipid Congress (pp.305). Antalya, Turkey

Şahin, Kübra Et Al. "Effects of Partial Glycerides, Squalen and Free Fatty Acids on Frying Stability of Olive Pomace Oil ," 11th Euro Fed Lipid Congress , Antalya, Turkey, 2013

Şahin, Kübra Et Al. "Effects of Partial Glycerides, Squalen and Free Fatty Acids on Frying Stability of Olive Pomace Oil ." 11th Euro Fed Lipid Congress , Antalya, Turkey, pp.305, 2013

Şahin, K. Et Al. (2013) . "Effects of Partial Glycerides, Squalen and Free Fatty Acids on Frying Stability of Olive Pomace Oil ." 11th Euro Fed Lipid Congress , Antalya, Turkey, p.305.

@conferencepaper{conferencepaper, author={Kübra Şahin Et Al. }, title={Effects of Partial Glycerides, Squalen and Free Fatty Acids on Frying Stability of Olive Pomace Oil }, congress name={11th Euro Fed Lipid Congress }, city={Antalya}, country={Turkey}, year={2013}, pages={305} }