S. YIKMIŞ Et Al. , "The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil," II. International Agriculture, Food and Gastronomy Congress , Antalya, Turkey, pp.252-254, 2015
YIKMIŞ, S. Et Al. 2015. The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil. II. International Agriculture, Food and Gastronomy Congress , (Antalya, Turkey), 252-254.
YIKMIŞ, S., GÜLÜM, L., & AKSU, H., (2015). The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil . II. International Agriculture, Food and Gastronomy Congress (pp.252-254). Antalya, Turkey
YIKMIŞ, Seydi, Levent GÜLÜM, And Harun AKSU. "The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil," II. International Agriculture, Food and Gastronomy Congress, Antalya, Turkey, 2015
YIKMIŞ, Seydi Et Al. "The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil." II. International Agriculture, Food and Gastronomy Congress , Antalya, Turkey, pp.252-254, 2015
YIKMIŞ, S. GÜLÜM, L. And AKSU, H. (2015) . "The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil." II. International Agriculture, Food and Gastronomy Congress , Antalya, Turkey, pp.252-254.
@conferencepaper{conferencepaper, author={Seydi YIKMIŞ Et Al. }, title={The Evaluation of Cakes Using The Sensory Analysis That Were Prepared With Walnut Oil and Grape Seed Oil}, congress name={II. International Agriculture, Food and Gastronomy Congress}, city={Antalya}, country={Turkey}, year={2015}, pages={252-254} }