ADAL, E. Et Al. 2019. Effect of Roasting on Oxidative Stability of Pistachio Nut. International Journal of Scientific and Technological Research , vol.5, no.5 , 135-143.

ADAL, E., ÖKSÜZLER, F. T., & EREN, S., (2019). Effect of Roasting on Oxidative Stability of Pistachio Nut. International Journal of Scientific and Technological Research , vol.5, no.5, 135-143.

ADAL, EDA, FATMA TUĞBA ÖKSÜZLER, And SAMİ EREN. "Effect of Roasting on Oxidative Stability of Pistachio Nut," International Journal of Scientific and Technological Research , vol.5, no.5, 135-143, 2019

ADAL, EDA A. Et Al. "Effect of Roasting on Oxidative Stability of Pistachio Nut." International Journal of Scientific and Technological Research , vol.5, no.5, pp.135-143, 2019

ADAL, E. ÖKSÜZLER, F. T. And EREN, S. (2019) . "Effect of Roasting on Oxidative Stability of Pistachio Nut." International Journal of Scientific and Technological Research , vol.5, no.5, pp.135-143.

@article{article, author={EDA ADAL KARAKAYA Et Al. }, title={Effect of Roasting on Oxidative Stability of Pistachio Nut}, journal={International Journal of Scientific and Technological Research}, year=2019, pages={135-143} }