AYKIN, E. Et Al. 2017. Use of Different Cumin Doses to Improve the Chemical and Sensorial Characteristics of Coated and Fried Chicken Meat. I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE” , (Konya, Turkey), 1461.

AYKIN, E., DURAK, A. N., KILIÇ, Ö., KOÇ, A., & ERBAŞ, M., (2017). Use of Different Cumin Doses to Improve the Chemical and Sensorial Characteristics of Coated and Fried Chicken Meat . I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE” (pp.1461). Konya, Turkey

AYKIN, ELİF Et Al. "Use of Different Cumin Doses to Improve the Chemical and Sensorial Characteristics of Coated and Fried Chicken Meat," I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE”, Konya, Turkey, 2017

AYKIN, ELİF A. Et Al. "Use of Different Cumin Doses to Improve the Chemical and Sensorial Characteristics of Coated and Fried Chicken Meat." I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE” , Konya, Turkey, pp.1461, 2017

AYKIN, E. Et Al. (2017) . "Use of Different Cumin Doses to Improve the Chemical and Sensorial Characteristics of Coated and Fried Chicken Meat." I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE” , Konya, Turkey, p.1461.

@conferencepaper{conferencepaper, author={ELİF AYKIN DİNÇER Et Al. }, title={Use of Different Cumin Doses to Improve the Chemical and Sensorial Characteristics of Coated and Fried Chicken Meat}, congress name={I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE”}, city={Konya}, country={Turkey}, year={2017}, pages={1461} }