DOYMAZ, İ. Et Al. 2000. Investigation on Drying Characteristics of Parsley and Dill. Food 2000 - Blacksea and Central Asian Symposium on Food Technology , (Ankara, Turkey), 76.

DOYMAZ, İ., TUĞRUL, N., & PALA, M., (2000). Investigation on Drying Characteristics of Parsley and Dill . Food 2000 - Blacksea and Central Asian Symposium on Food Technology (pp.76). Ankara, Turkey

DOYMAZ, İbrahim, Nurcan TUĞRUL, And Mehmet PALA. "Investigation on Drying Characteristics of Parsley and Dill," Food 2000 - Blacksea and Central Asian Symposium on Food Technology, Ankara, Turkey, 2000

DOYMAZ, İbrahim Et Al. "Investigation on Drying Characteristics of Parsley and Dill." Food 2000 - Blacksea and Central Asian Symposium on Food Technology , Ankara, Turkey, pp.76, 2000

DOYMAZ, İ. TUĞRUL, N. And PALA, M. (2000) . "Investigation on Drying Characteristics of Parsley and Dill." Food 2000 - Blacksea and Central Asian Symposium on Food Technology , Ankara, Turkey, p.76.

@conferencepaper{conferencepaper, author={İbrahim DOYMAZ Et Al. }, title={Investigation on Drying Characteristics of Parsley and Dill}, congress name={Food 2000 - Blacksea and Central Asian Symposium on Food Technology}, city={Ankara}, country={Turkey}, year={2000}, pages={76} }