ÖZDEMİR, F. Et Al. 2006. Influence of different microwave seed roasting processes on the changes in quality and fatty acid composition of tehina (sesame butter) oil. Mediterranean Agricultural Sciences , vol.19, no.2 , 207-216.

ÖZDEMİR, F., GÖLÜKÇÜ, M., & ERBAŞ, M., (2006). Influence of different microwave seed roasting processes on the changes in quality and fatty acid composition of tehina (sesame butter) oil. Mediterranean Agricultural Sciences , vol.19, no.2, 207-216.

ÖZDEMİR, FERAMUZ, MUHARREM GÖLÜKÇÜ, And MUSTAFA ERBAŞ. "Influence of different microwave seed roasting processes on the changes in quality and fatty acid composition of tehina (sesame butter) oil," Mediterranean Agricultural Sciences , vol.19, no.2, 207-216, 2006

ÖZDEMİR, FERAMUZ Et Al. "Influence of different microwave seed roasting processes on the changes in quality and fatty acid composition of tehina (sesame butter) oil." Mediterranean Agricultural Sciences , vol.19, no.2, pp.207-216, 2006

ÖZDEMİR, F. GÖLÜKÇÜ, M. And ERBAŞ, M. (2006) . "Influence of different microwave seed roasting processes on the changes in quality and fatty acid composition of tehina (sesame butter) oil." Mediterranean Agricultural Sciences , vol.19, no.2, pp.207-216.

@article{article, author={FERAMUZ ÖZDEMİR Et Al. }, title={Influence of different microwave seed roasting processes on the changes in quality and fatty acid composition of tehina (sesame butter) oil}, journal={Mediterranean Agricultural Sciences}, year=2006, pages={207-216} }