Ketenoğlu, O. Et Al. 2013. Comparison of Frying Stabilities of Olive Pomace Oil and Palm Olein. 11th Euro Fed Lipid Congress , (Antalya, Turkey), 304.

Ketenoğlu, O., Şahin, K., Yaşdağ, T., Yorulmaz, A., & Tekin, A., (2013). Comparison of Frying Stabilities of Olive Pomace Oil and Palm Olein . 11th Euro Fed Lipid Congress (pp.304). Antalya, Turkey

Ketenoğlu, ONUR Et Al. "Comparison of Frying Stabilities of Olive Pomace Oil and Palm Olein," 11th Euro Fed Lipid Congress , Antalya, Turkey, 2013

Ketenoğlu, ONUR Et Al. "Comparison of Frying Stabilities of Olive Pomace Oil and Palm Olein." 11th Euro Fed Lipid Congress , Antalya, Turkey, pp.304, 2013

Ketenoğlu, O. Et Al. (2013) . "Comparison of Frying Stabilities of Olive Pomace Oil and Palm Olein." 11th Euro Fed Lipid Congress , Antalya, Turkey, p.304.

@conferencepaper{conferencepaper, author={ONUR KETENOĞLU Et Al. }, title={Comparison of Frying Stabilities of Olive Pomace Oil and Palm Olein}, congress name={11th Euro Fed Lipid Congress }, city={Antalya}, country={Turkey}, year={2013}, pages={304} }