The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)

EN TR

The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)

Öz

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Anahtar Kelimeler

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Ayrıntılar

Birincil Dil

Türkçe

Konular

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Bölüm

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Yayımlanma Tarihi

1 Ekim 1986

Gönderilme Tarihi

13 Şubat 2015

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 1986 Cilt: 11 Sayı: 5

IZ

https://izlik.org/JA44BC53ET

Kaynak Göster

RIS / Bibtex

APA

The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). (1986). Gıda, 11(5). https://izlik.org/JA44BC53ET

AMA

1.The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). GIDA. 1986;11(5). https://izlik.org/JA44BC53ET

Chicago

“The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)”. 1986. Gıda 11 (5). https://izlik.org/JA44BC53ET.

EndNote

(01 Ekim 1986) The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). Gıda 11 5

IEEE

[1]“The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)”, GIDA, c. 11, sy 5, Eki. 1986, [çevrimiçi]. Erişim adresi: https://izlik.org/JA44BC53ET

ISNAD

“The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)”. Gıda 11/5 (01 Ekim 1986). https://izlik.org/JA44BC53ET.

JAMA

1.The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). GIDA. 1986;11. Available at https://izlik.org/JA44BC53ET.

MLA

“The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)”. Gıda, c. 11, sy 5, Ekim 1986, https://izlik.org/JA44BC53ET.

Vancouver

1.The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). GIDA [Internet]. 01 Ekim 1986;11(5). Erişim adresi: https://izlik.org/JA44BC53ET