KONAK , Ü. İ. Et Al. 2010. Color Values, Textural Properties and Sensory Qualities of Oven Baked Hybrid Potatoes Bred from the Marfona Variety. 1st International Congress On Food Technology , (Antalya, Turkey), 331.

KONAK , Ü. İ., EREM, F., CERTEL, M., & KARAKAŞ, B., (2010). Color Values, Textural Properties and Sensory Qualities of Oven Baked Hybrid Potatoes Bred from the Marfona Variety . 1st International Congress On Food Technology (pp.331). Antalya, Turkey

KONAK , ÜLGEN Et Al. "Color Values, Textural Properties and Sensory Qualities of Oven Baked Hybrid Potatoes Bred from the Marfona Variety," 1st International Congress On Food Technology, Antalya, Turkey, 2010

KONAK , ÜLGEN İ. Et Al. "Color Values, Textural Properties and Sensory Qualities of Oven Baked Hybrid Potatoes Bred from the Marfona Variety." 1st International Congress On Food Technology , Antalya, Turkey, pp.331, 2010

KONAK , Ü. İ. Et Al. (2010) . "Color Values, Textural Properties and Sensory Qualities of Oven Baked Hybrid Potatoes Bred from the Marfona Variety." 1st International Congress On Food Technology , Antalya, Turkey, p.331.

@conferencepaper{conferencepaper, author={ÜLGEN İLKNUR KONAK Et Al. }, title={Color Values, Textural Properties and Sensory Qualities of Oven Baked Hybrid Potatoes Bred from the Marfona Variety}, congress name={1st International Congress On Food Technology}, city={Antalya}, country={Turkey}, year={2010}, pages={331} }