M. Alpaslan And A. Karaali, "The interesterification-induced changes in olive and palm oil blends," FOOD CHEMISTRY , vol.61, no.3, pp.301-305, 1998
Alpaslan, M. And Karaali, A. 1998. The interesterification-induced changes in olive and palm oil blends. FOOD CHEMISTRY , vol.61, no.3 , 301-305.
Alpaslan, M., & Karaali, A., (1998). The interesterification-induced changes in olive and palm oil blends. FOOD CHEMISTRY , vol.61, no.3, 301-305.
Alpaslan, M, And A Karaali. "The interesterification-induced changes in olive and palm oil blends," FOOD CHEMISTRY , vol.61, no.3, 301-305, 1998
Alpaslan, M And Karaali, A. "The interesterification-induced changes in olive and palm oil blends." FOOD CHEMISTRY , vol.61, no.3, pp.301-305, 1998
Alpaslan, M. And Karaali, A. (1998) . "The interesterification-induced changes in olive and palm oil blends." FOOD CHEMISTRY , vol.61, no.3, pp.301-305.
@article{article, author={M Alpaslan And author={A Karaali}, title={The interesterification-induced changes in olive and palm oil blends}, journal={FOOD CHEMISTRY}, year=1998, pages={301-305} }