ÖZDEMİR, F. Et Al. 2006. Influence of Different Mıcrowave Seed Roasting Processes on the Changes in Quality and Fatty Acid Composition of Tehina (Sesame Butter) Oil.. Akd. Üni. Ziraat Fak. Dergisi , vol.19, no.2 , 207-216.

ÖZDEMİR, F., GÖLÜKÇÜ, M., & ERBAŞ, M., (2006). Influence of Different Mıcrowave Seed Roasting Processes on the Changes in Quality and Fatty Acid Composition of Tehina (Sesame Butter) Oil.. Akd. Üni. Ziraat Fak. Dergisi , vol.19, no.2, 207-216.

ÖZDEMİR, FERAMUZ, MUHARREM GÖLÜKÇÜ, And MUSTAFA ERBAŞ. "Influence of Different Mıcrowave Seed Roasting Processes on the Changes in Quality and Fatty Acid Composition of Tehina (Sesame Butter) Oil.," Akd. Üni. Ziraat Fak. Dergisi , vol.19, no.2, 207-216, 2006

ÖZDEMİR, FERAMUZ Et Al. "Influence of Different Mıcrowave Seed Roasting Processes on the Changes in Quality and Fatty Acid Composition of Tehina (Sesame Butter) Oil.." Akd. Üni. Ziraat Fak. Dergisi , vol.19, no.2, pp.207-216, 2006

ÖZDEMİR, F. GÖLÜKÇÜ, M. And ERBAŞ, M. (2006) . "Influence of Different Mıcrowave Seed Roasting Processes on the Changes in Quality and Fatty Acid Composition of Tehina (Sesame Butter) Oil.." Akd. Üni. Ziraat Fak. Dergisi , vol.19, no.2, pp.207-216.

@article{article, author={FERAMUZ ÖZDEMİR Et Al. }, title={Influence of Different Mıcrowave Seed Roasting Processes on the Changes in Quality and Fatty Acid Composition of Tehina (Sesame Butter) Oil.}, journal={Akd. Üni. Ziraat Fak. Dergisi}, year=2006, pages={207-216} }