Sahin Ozkan, K. Et Al. 2019. Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil. Journal of Food Science and Technology , vol.56, no.7 , 3449-3460.

Sahin Ozkan, K., KETENOĞLU, O., Yorulmaz, A., & Tekin, A., (2019). Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil. Journal of Food Science and Technology , vol.56, no.7, 3449-3460.

Sahin Ozkan, Kubra Et Al. "Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil," Journal of Food Science and Technology , vol.56, no.7, 3449-3460, 2019

Sahin Ozkan, Kubra S. Et Al. "Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil." Journal of Food Science and Technology , vol.56, no.7, pp.3449-3460, 2019

Sahin Ozkan, K. Et Al. (2019) . "Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil." Journal of Food Science and Technology , vol.56, no.7, pp.3449-3460.

@article{article, author={Kubra Sahin Ozkan Et Al. }, title={Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil}, journal={Journal of Food Science and Technology}, year=2019, pages={3449-3460} }