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THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION

Year 1998, Volume: 8 Issue: 2, - , 01.12.1998

Özlem Tonçer Sezen Tansi Süleyman Kızıl

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Year 1998, Volume: 8 Issue: 2, - , 01.12.1998

Özlem Tonçer Sezen Tansi Süleyman Kızıl

Abstract

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Primary Language Turkish
Journal Section Makaleler
Authors

Özlem Tonçer Sezen Tansi Süleyman Kızıl This is me

Publication Date December 1, 1998
Submission Date September 7, 2015
Published in Issue Year 1998 Volume: 8 Issue: 2

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APA Kızıl, Ö. T. S. T. S. (1998). THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION. ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi, 8(2).
AMA Kızıl ÖTSTS. THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION. ANADOLU. December 1998;8(2).
Chicago Kızıl, Özlem Tonçer Sezen Tansi Süleyman. “THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION”. ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi 8, no. 2 (December 1998).
EndNote Kızıl ÖTSTS (December 1, 1998) THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION. ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi 8 2
IEEE Ö. T. S. T. S. Kızıl, “THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION”, ANADOLU, vol. 8, no. 2, 1998.
ISNAD Kızıl, Özlem Tonçer Sezen Tansi Süleyman. “THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION”. ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi 8/2 (December 1998).
JAMA Kızıl ÖTSTS. THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION. ANADOLU. 1998;8.
MLA Kızıl, Özlem Tonçer Sezen Tansi Süleyman. “THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION”. ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi, vol. 8, no. 2, 1998.
Vancouver Kızıl ÖTSTS. THE EFFECT OF DIFFERENT SOWING TIME ON ESSENTIAL OIL OF CORIANDER IN GAP REGION. ANADOLU. 1998;8(2).
29899ANADOLU Journal by Aegean Agricultural Research Institute is licensed under CC BY-NC-ND 4.0  

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