H. Cankurt Et Al. , "The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing," The International Food Machinery & Technology Exhibition (FOOMA JAPAN) , Tokyo, Japan, pp.169-172, 2017
Cankurt, H. Et Al. 2017. The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing. The International Food Machinery & Technology Exhibition (FOOMA JAPAN) , (Tokyo, Japan), 169-172.
Cankurt, H., Çam, M., & Yetim, H., (2017). The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing . The International Food Machinery & Technology Exhibition (FOOMA JAPAN) (pp.169-172). Tokyo, Japan
Cankurt, HASAN, Mustafa Çam, And Hasan Yetim. "The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing," The International Food Machinery & Technology Exhibition (FOOMA JAPAN), Tokyo, Japan, 2017
Cankurt, HASAN Et Al. "The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing." The International Food Machinery & Technology Exhibition (FOOMA JAPAN) , Tokyo, Japan, pp.169-172, 2017
Cankurt, H. Çam, M. And Yetim, H. (2017) . "The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing." The International Food Machinery & Technology Exhibition (FOOMA JAPAN) , Tokyo, Japan, pp.169-172.
@conferencepaper{conferencepaper, author={HASAN CANKURT Et Al. }, title={The Production of Colored Cheese Using Phytochemicals of Vegetables: Ideas Worth Sharing}, congress name={The International Food Machinery & Technology Exhibition (FOOMA JAPAN)}, city={Tokyo}, country={Japan}, year={2017}, pages={169-172} }