ERBAŞ, M. And Şekerci, H. 2010. Determination of reducing effect on toxic content of bread using sulphur compound and different baking temperatures. 1. International Congress on Food Technology , (Antalya, Turkey), 285.

ERBAŞ, M., & Şekerci, H., (2010). Determination of reducing effect on toxic content of bread using sulphur compound and different baking temperatures . 1. International Congress on Food Technology (pp.285). Antalya, Turkey

ERBAŞ, MUSTAFA, And Hanife Şekerci. "Determination of reducing effect on toxic content of bread using sulphur compound and different baking temperatures," 1. International Congress on Food Technology, Antalya, Turkey, 2010

ERBAŞ, MUSTAFA And Şekerci, Hanife. "Determination of reducing effect on toxic content of bread using sulphur compound and different baking temperatures." 1. International Congress on Food Technology , Antalya, Turkey, pp.285, 2010

ERBAŞ, M. And Şekerci, H. (2010) . "Determination of reducing effect on toxic content of bread using sulphur compound and different baking temperatures." 1. International Congress on Food Technology , Antalya, Turkey, p.285.

@conferencepaper{conferencepaper, author={MUSTAFA ERBAŞ And author={Hanife Şekerci}, title={Determination of reducing effect on toxic content of bread using sulphur compound and different baking temperatures}, congress name={1. International Congress on Food Technology}, city={Antalya}, country={Turkey}, year={2010}, pages={285} }