GÖĞÜŞ, F. Et Al. 2014. Effect of Production Methods on the Volatile Compounds of Sweet Red Pepper Paste. 3rd International ISEKI- Food Congress-Food Science and Technology Excellence for a Sustainable Bioeconomy .

GÖĞÜŞ, F., ÖZEL, M., KESKİN, H., KOÇAK YANIK, D., & AC, L., (2014). Effect of Production Methods on the Volatile Compounds of Sweet Red Pepper Paste . 3rd International ISEKI- Food Congress-Food Science and Technology Excellence for a Sustainable Bioeconomy

GÖĞÜŞ, FAHRETTİN Et Al. "Effect of Production Methods on the Volatile Compounds of Sweet Red Pepper Paste," 3rd International ISEKI- Food Congress-Food Science and Technology Excellence for a Sustainable Bioeconomy, 2014

GÖĞÜŞ, FAHRETTİN Et Al. "Effect of Production Methods on the Volatile Compounds of Sweet Red Pepper Paste." 3rd International ISEKI- Food Congress-Food Science and Technology Excellence for a Sustainable Bioeconomy , 2014

GÖĞÜŞ, F. Et Al. (2014) . "Effect of Production Methods on the Volatile Compounds of Sweet Red Pepper Paste." 3rd International ISEKI- Food Congress-Food Science and Technology Excellence for a Sustainable Bioeconomy .

@conferencepaper{conferencepaper, author={FAHRETTİN GÖĞÜŞ Et Al. }, title={Effect of Production Methods on the Volatile Compounds of Sweet Red Pepper Paste}, congress name={3rd International ISEKI- Food Congress-Food Science and Technology Excellence for a Sustainable Bioeconomy}, city={}, country={}, year={2014}}