Ozkara, K. T. Et Al. 2019. GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis. FOOD ANALYTICAL METHODS , vol.12, no.3 , 729-741.

Ozkara, K. T., AMANPOUR, A., GÜÇLÜ, G., Kelebek, H., & SELLİ, S., (2019). GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis. FOOD ANALYTICAL METHODS , vol.12, no.3, 729-741.

Ozkara, Kevser Et Al. "GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis," FOOD ANALYTICAL METHODS , vol.12, no.3, 729-741, 2019

Ozkara, Kevser T. Et Al. "GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis." FOOD ANALYTICAL METHODS , vol.12, no.3, pp.729-741, 2019

Ozkara, K. T. Et Al. (2019) . "GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis." FOOD ANALYTICAL METHODS , vol.12, no.3, pp.729-741.

@article{article, author={Kevser Tuba Ozkara Et Al. }, title={GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis}, journal={FOOD ANALYTICAL METHODS}, year=2019, pages={729-741} }