YALÇIN, H. Et Al. 2011. Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network. JOURNAL OF FOOD SCIENCE , vol.76, no.4 .

YALÇIN, H., Ozturk, I., Karaman, S., Kisi, O., Sagdic, O., & Kayacier, A., (2011). Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network. JOURNAL OF FOOD SCIENCE , vol.76, no.4.

YALÇIN, Hasan Et Al. "Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network," JOURNAL OF FOOD SCIENCE , vol.76, no.4, 2011

YALÇIN, Hasan Et Al. "Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network." JOURNAL OF FOOD SCIENCE , vol.76, no.4, 2011

YALÇIN, H. Et Al. (2011) . "Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network." JOURNAL OF FOOD SCIENCE , vol.76, no.4.

@article{article, author={Hasan YALÇIN Et Al. }, title={Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network}, journal={JOURNAL OF FOOD SCIENCE}, year=2011}