KANTEKİN ERDOĞAN, M. N. Et Al. 2018. The Influence Of Black Cumin Oil On Oxidative Stability Of Mayonnaise. 3rd International Congress on Food Technology , (Nevşehir, Turkey).

KANTEKİN ERDOĞAN, M. N., TAT, T., ÖZDEMİR, N., & TEKİN, A., (2018). The Influence Of Black Cumin Oil On Oxidative Stability Of Mayonnaise . 3rd International Congress on Food Technology, Nevşehir, Turkey

KANTEKİN ERDOĞAN, MERYEM Et Al. "The Influence Of Black Cumin Oil On Oxidative Stability Of Mayonnaise," 3rd International Congress on Food Technology, Nevşehir, Turkey, 2018

KANTEKİN ERDOĞAN, MERYEM N. Et Al. "The Influence Of Black Cumin Oil On Oxidative Stability Of Mayonnaise." 3rd International Congress on Food Technology , Nevşehir, Turkey, 2018

KANTEKİN ERDOĞAN, M. N. Et Al. (2018) . "The Influence Of Black Cumin Oil On Oxidative Stability Of Mayonnaise." 3rd International Congress on Food Technology , Nevşehir, Turkey.

@conferencepaper{conferencepaper, author={MERYEM NUR KANTEKİN ERDOĞAN Et Al. }, title={The Influence Of Black Cumin Oil On Oxidative Stability Of Mayonnaise}, congress name={3rd International Congress on Food Technology}, city={Nevşehir}, country={Turkey}, year={2018}}