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 and Design , (Antalya, Turkey).

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 and Design, 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 and 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 and Design , Antalya, Turkey, 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 and Design , Antalya, Turkey.

@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 and Design}, city={Antalya}, country={Turkey}, year={2016}}