Erdoğan, M. Et Al. 2016. Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv. Gemlik. 2nd Congress on Food Structure & Design , (Antalya, Turkey), 100.

Erdoğan, M., AĞIRMAN, B., BOYACI GÜNDÜZ, C. P., & ERTEN, H., (2016). Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv. Gemlik . 2nd Congress on Food Structure & Design (pp.100). Antalya, Turkey

Erdoğan, Müzeyyen Et Al. "Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv. Gemlik," 2nd Congress on Food Structure & Design, Antalya, Turkey, 2016

Erdoğan, Müzeyyen Et Al. "Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv. Gemlik." 2nd Congress on Food Structure & Design , Antalya, Turkey, pp.100, 2016

Erdoğan, M. Et Al. (2016) . "Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv. Gemlik." 2nd Congress on Food Structure & Design , Antalya, Turkey, p.100.

@conferencepaper{conferencepaper, author={Müzeyyen Erdoğan Et Al. }, title={Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv. Gemlik}, congress name={2nd Congress on Food Structure & Design}, city={Antalya}, country={Turkey}, year={2016}, pages={100} }