KAYNAKCI, E. And Kılıç, B. 2016. Using algae oil to improve fatty acid profile of chicken weiner sausages. FSD 2016 - 2nd Congress on Food Structure Design , (Antalya, Turkey), 88.

KAYNAKCI, E., & Kılıç, B., (2016). Using algae oil to improve fatty acid profile of chicken weiner sausages . FSD 2016 - 2nd Congress on Food Structure Design (pp.88). Antalya, Turkey

KAYNAKCI, EMEL, And Birol Kılıç. "Using algae oil to improve fatty acid profile of chicken weiner sausages," FSD 2016 - 2nd Congress on Food Structure Design, Antalya, Turkey, 2016

KAYNAKCI, EMEL And Kılıç, Birol. "Using algae oil to improve fatty acid profile of chicken weiner sausages." FSD 2016 - 2nd Congress on Food Structure Design , Antalya, Turkey, pp.88, 2016

KAYNAKCI, E. And Kılıç, B. (2016) . "Using algae oil to improve fatty acid profile of chicken weiner sausages." FSD 2016 - 2nd Congress on Food Structure Design , Antalya, Turkey, p.88.

@conferencepaper{conferencepaper, author={EMEL KAYNAKCI And author={Birol Kılıç}, title={Using algae oil to improve fatty acid profile of chicken weiner sausages}, congress name={FSD 2016 - 2nd Congress on Food Structure Design}, city={Antalya}, country={Turkey}, year={2016}, pages={88} }