CANDOĞAN, K. Et Al. 2015. Lipid Changes during Ripening of Marinated Anchovy. Institute of Food Technologists Annual Meeting , (Chicago, United States Of America).

CANDOĞAN, K., KOLSARICI, N., AKOĞLU, İ. T., & CIRBAN, E. D., (2015). Lipid Changes during Ripening of Marinated Anchovy . Institute of Food Technologists Annual Meeting, Chicago, United States Of America

CANDOĞAN, KEZBAN Et Al. "Lipid Changes during Ripening of Marinated Anchovy," Institute of Food Technologists Annual Meeting, Chicago, United States Of America, 2015

CANDOĞAN, KEZBAN Et Al. "Lipid Changes during Ripening of Marinated Anchovy." Institute of Food Technologists Annual Meeting , Chicago, United States Of America, 2015

CANDOĞAN, K. Et Al. (2015) . "Lipid Changes during Ripening of Marinated Anchovy." Institute of Food Technologists Annual Meeting , Chicago, United States Of America.

@conferencepaper{conferencepaper, author={KEZBAN CANDOĞAN Et Al. }, title={Lipid Changes during Ripening of Marinated Anchovy}, congress name={Institute of Food Technologists Annual Meeting}, city={Chicago}, country={United States Of America}, year={2015}}