Bildiri
Tam Metin Bildiri
Uluslararası
2025
The Effect of Microwave and Conventional Frying Processes on Certain Quality Parameters of Olive Oil and Sunflower Oil
ICENSTED 2025 – 2nd International Conference on Engineering, Natural Sciences, and Technological Developments
ss. 130–137 · 20.06.2025 · 20.06.2025
Atıf için künye
NAZLAN, B., & Öztekin, S. (2025). The Effect of Microwave and Conventional Frying Processes on Certain Quality Parameters of Olive Oil and Sunflower Oil. ICENSTED 2025 – 2nd International Conference on Engineering, Natural Sciences, and Technological Developments (ss. 130–137).
BibTeX
@inproceedings{nazlan2025-292224,
author = {NAZLAN, BETÜL and Öztekin, Sebahat},
title = {The Effect of Microwave and Conventional Frying Processes on Certain Quality Parameters of Olive Oil and Sunflower Oil},
booktitle = {ICENSTED 2025 – 2nd International Conference on Engineering, Natural Sciences, and Technological Developments},
year = {2025},
pages = {130--137},
url = {https://akademik.atauni.edu.tr/yayinlar/292224-the-effect-of-microwave-and-conventional-frying-processes-on-certain-quality}
}