A. Baştürk Et Al. , "Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils," JOURNAL OF FOOD LIPIDS , vol.14, no.2, pp.170-188, 2007
Baştürk, A. Et Al. 2007. Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils. JOURNAL OF FOOD LIPIDS , vol.14, no.2 , 170-188.
Baştürk, A., Javidipour, I., & Boyaci, I. H., (2007). Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils. JOURNAL OF FOOD LIPIDS , vol.14, no.2, 170-188.
Baştürk, Ayhan, Issa Javidipour, And Ismail H. Boyaci. "Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils," JOURNAL OF FOOD LIPIDS , vol.14, no.2, 170-188, 2007
Baştürk, Ayhan Et Al. "Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils." JOURNAL OF FOOD LIPIDS , vol.14, no.2, pp.170-188, 2007
Baştürk, A. Javidipour, I. And Boyaci, I. H. (2007) . "Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils." JOURNAL OF FOOD LIPIDS , vol.14, no.2, pp.170-188.
@article{article, author={Ayhan Baştürk Et Al. }, title={Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils}, journal={JOURNAL OF FOOD LIPIDS}, year=2007, pages={170-188} }