TAMER, C. E. Et Al. 2016. The Use of Vacuum Impregnation for Debittering Green Olives. 18th World Congress of Food Science & Technology , 1137.

TAMER, C. E., İNCEDAYI, B., YILDIZ, B., & ÇOPUR, Ö. U., (2016). The Use of Vacuum Impregnation for Debittering Green Olives . 18th World Congress of Food Science & Technology (pp.1137).

TAMER, CANAN Et Al. "The Use of Vacuum Impregnation for Debittering Green Olives," 18th World Congress of Food Science & Technology, 2016

TAMER, CANAN E. Et Al. "The Use of Vacuum Impregnation for Debittering Green Olives." 18th World Congress of Food Science & Technology , pp.1137, 2016

TAMER, C. E. Et Al. (2016) . "The Use of Vacuum Impregnation for Debittering Green Olives." 18th World Congress of Food Science & Technology , p.1137.

@conferencepaper{conferencepaper, author={CANAN ECE TAMER Et Al. }, title={The Use of Vacuum Impregnation for Debittering Green Olives}, congress name={18th World Congress of Food Science & Technology}, city={}, country={}, year={2016}, pages={1137} }