Tokur, B. Et Al. 2021. Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, no.1 , 1-15.

Tokur, B., Korkmaz, K., & Uçar, Y., (2021). Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, no.1, 1-15.

Tokur, Bahar, Koray Korkmaz, And YILMAZ UÇAR. "Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, no.1, 1-15, 2021

Tokur, Bahar Et Al. "Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, no.1, pp.1-15, 2021

Tokur, B. Korkmaz, K. And Uçar, Y. (2021) . "Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.1, no.1, pp.1-15.

@article{article, author={Bahar Tokur Et Al. }, title={Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2021, pages={1-15} }