KEÇELİ MUTLU, T. 2019. The Changes in Quality Criteria of Some Edible Oils During Frying. International Conference on Agronomy and Food Science and Technology , (İstanbul, Turkey), 483-488.

KEÇELİ MUTLU, T., (2019). The Changes in Quality Criteria of Some Edible Oils During Frying . International Conference on Agronomy and Food Science and Technology (pp.483-488). İstanbul, Turkey

KEÇELİ MUTLU, TÜRKAN. "The Changes in Quality Criteria of Some Edible Oils During Frying," International Conference on Agronomy and Food Science and Technology, İstanbul, Turkey, 2019

KEÇELİ MUTLU, TÜRKAN K. . "The Changes in Quality Criteria of Some Edible Oils During Frying." International Conference on Agronomy and Food Science and Technology , İstanbul, Turkey, pp.483-488, 2019

KEÇELİ MUTLU, T. (2019) . "The Changes in Quality Criteria of Some Edible Oils During Frying." International Conference on Agronomy and Food Science and Technology , İstanbul, Turkey, pp.483-488.

@conferencepaper{conferencepaper, author={TÜRKAN KEÇELİ MUTLU}, title={The Changes in Quality Criteria of Some Edible Oils During Frying}, congress name={International Conference on Agronomy and Food Science and Technology}, city={İstanbul}, country={Turkey}, year={2019}, pages={483-488} }