Ozdemir, N. Et Al. 2018. Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4 , 1562-1568.

Ozdemir, N., Kantekin-Erdogan, M. N., Tat, T., & TEKİN, A., (2018). Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, 1562-1568.

Ozdemir, Necla Et Al. "Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, 1562-1568, 2018

Ozdemir, Necla Et Al. "Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, pp.1562-1568, 2018

Ozdemir, N. Et Al. (2018) . "Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.4, pp.1562-1568.

@article{article, author={Necla Ozdemir Et Al. }, title={Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2018, pages={1562-1568} }