BibTex RIS Kaynak Göster

The keys of identifications of the important adult insects found in the stored food products.

Yıl 1960, Cilt: 1 Sayı: 3, - , 24.10.2008

T. Esin

Anahtar Kelimeler

-

Anbarlanan gıda maddelerine arız olan önemli haşerelerin teşhis anahtarları (ergin haşereler).

Yıl 1960, Cilt: 1 Sayı: 3, - , 24.10.2008

T. Esin

Anahtar Kelimeler

stored food; ambar zararlıları; identification key; teşhis anahtarı; böcek; insecta; Turkey; Türkiye

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Yazarlar

T. Esin Bu kişi benim

Gönderilme Tarihi 24 Ekim 2008
Yayımlanma Tarihi 24 Ekim 2008
Yayımlandığı Sayı Yıl 1960 Cilt: 1 Sayı: 3

Kaynak Göster

APA Esin, T. (2008). The keys of identifications of the important adult insects found in the stored food products. Plant Protection Bulletin, 1(3).
AMA Esin T. The keys of identifications of the important adult insects found in the stored food products. Plant Protection Bulletin. Ekim 2008;1(3).
Chicago Esin, T. “The keys of identifications of the important adult insects found in the stored food products”. Plant Protection Bulletin 1, sy. 3 (Ekim 2008).
EndNote Esin T (01 Ekim 2008) The keys of identifications of the important adult insects found in the stored food products. Plant Protection Bulletin 1 3
IEEE T. Esin, “The keys of identifications of the important adult insects found in the stored food products”., Plant Protection Bulletin, c. 1, sy. 3, 2008.
ISNAD Esin, T. “The keys of identifications of the important adult insects found in the stored food products”. Plant Protection Bulletin 1/3 (Ekim2008).
JAMA Esin T. The keys of identifications of the important adult insects found in the stored food products. Plant Protection Bulletin. 2008;1.
MLA Esin, T. “The keys of identifications of the important adult insects found in the stored food products”. Plant Protection Bulletin, c. 1, sy. 3, 2008.
Vancouver Esin T. The keys of identifications of the important adult insects found in the stored food products. Plant Protection Bulletin. 2008;1(3).

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