A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract)

Volume: 11 Number: 5 October 1, 1986
EN TR

A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract)

Abstract

-

Keywords

Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Publication Date

October 1, 1986

Submission Date

February 13, 2015

Acceptance Date

-

Published in Issue

Year 1986 Volume: 11 Number: 5

APA
A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract). (1986). Gıda, 11(5). https://izlik.org/JA36ML35MP
AMA
1.A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract). The Journal of Food. 1986;11(5). https://izlik.org/JA36ML35MP
Chicago
“A Study on the Satureja Species That Can Be Used As Thyme (Turkish With English Abstract)”. 1986. Gıda 11 (5). https://izlik.org/JA36ML35MP.
EndNote
(October 1, 1986) A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract). Gıda 11 5
IEEE
[1]“A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract)”, The Journal of Food, vol. 11, no. 5, Oct. 1986, [Online]. Available: https://izlik.org/JA36ML35MP
ISNAD
“A Study on the Satureja Species That Can Be Used As Thyme (Turkish With English Abstract)”. Gıda 11/5 (October 1, 1986). https://izlik.org/JA36ML35MP.
JAMA
1.A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract). The Journal of Food. 1986;11. Available at https://izlik.org/JA36ML35MP.
MLA
“A Study on the Satureja Species That Can Be Used As Thyme (Turkish With English Abstract)”. Gıda, vol. 11, no. 5, Oct. 1986, https://izlik.org/JA36ML35MP.
Vancouver
1.A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract). The Journal of Food [Internet]. 1986 Oct. 1;11(5). Available from: https://izlik.org/JA36ML35MP

35997    GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).