ADAL, E. Et Al. 2013. Effect of Roasting on Oxidative Stability of Pistachio Nut Kernel (Pistachio Vera L.). Traditional foods from Adriatic to Caucasus , (Macedonia).

ADAL, E., ÖKSÜZLER, F. T., & EREN, S., (2013). Effect of Roasting on Oxidative Stability of Pistachio Nut Kernel (Pistachio Vera L.) . Traditional foods from Adriatic to Caucasus, Macedonia

ADAL, EDA, FATMA TUĞBA ÖKSÜZLER, And SAMİ EREN. "Effect of Roasting on Oxidative Stability of Pistachio Nut Kernel (Pistachio Vera L.)," Traditional foods from Adriatic to Caucasus, Macedonia, 2013

ADAL, EDA A. Et Al. "Effect of Roasting on Oxidative Stability of Pistachio Nut Kernel (Pistachio Vera L.)." Traditional foods from Adriatic to Caucasus , Macedonia, 2013

ADAL, E. ÖKSÜZLER, F. T. And EREN, S. (2013) . "Effect of Roasting on Oxidative Stability of Pistachio Nut Kernel (Pistachio Vera L.)." Traditional foods from Adriatic to Caucasus , Macedonia.

@conferencepaper{conferencepaper, author={EDA ADAL KARAKAYA Et Al. }, title={Effect of Roasting on Oxidative Stability of Pistachio Nut Kernel (Pistachio Vera L.)}, congress name={Traditional foods from Adriatic to Caucasus}, city={}, country={Macedonia}, year={2013}}