KANTEKİN ERDOĞAN, M. N. Et Al. 2016. Effect of Black Cumin Oil on Oxidative Stability and Sensory Characteristics of Mayonnaise. 14th Euro Fed Lipid Congress , (GENT, Belgium).

KANTEKİN ERDOĞAN, M. N., ÖZDEMİR ORHAN, N., TAT, T., & TEKİN, A., (2016). Effect of Black Cumin Oil on Oxidative Stability and Sensory Characteristics of Mayonnaise . 14th Euro Fed Lipid Congress, GENT, Belgium

KANTEKİN ERDOĞAN, MERYEM Et Al. "Effect of Black Cumin Oil on Oxidative Stability and Sensory Characteristics of Mayonnaise," 14th Euro Fed Lipid Congress, GENT, Belgium, 2016

KANTEKİN ERDOĞAN, MERYEM N. Et Al. "Effect of Black Cumin Oil on Oxidative Stability and Sensory Characteristics of Mayonnaise." 14th Euro Fed Lipid Congress , GENT, Belgium, 2016

KANTEKİN ERDOĞAN, M. N. Et Al. (2016) . "Effect of Black Cumin Oil on Oxidative Stability and Sensory Characteristics of Mayonnaise." 14th Euro Fed Lipid Congress , GENT, Belgium.

@conferencepaper{conferencepaper, author={MERYEM NUR KANTEKİN ERDOĞAN Et Al. }, title={Effect of Black Cumin Oil on Oxidative Stability and Sensory Characteristics of Mayonnaise}, congress name={14th Euro Fed Lipid Congress}, city={GENT}, country={Belgium}, year={2016}}