Karabulut, I. Et Al. 2004. Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.3 , 224-229.

Karabulut, I., Turan, S., & Ergin, G., (2004). Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.3, 224-229.

Karabulut, I, S Turan, And G Ergin. "Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.3, 224-229, 2004

Karabulut, I Et Al. "Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.3, pp.224-229, 2004

Karabulut, I. Turan, S. And Ergin, G. (2004) . "Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.3, pp.224-229.

@article{article, author={I Karabulut Et Al. }, title={Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2004, pages={224-229} }