A. AHHMED Et Al. , "The production of colored cheese using phytochemicals of vegetables: Ideas worth sharing.," the 36th International Food Machinery and Technology exhibition (FOOMA 2017) , Tokyo, Japan, pp.80-83, 2017
AHHMED, A. Et Al. 2017. The production of colored cheese using phytochemicals of vegetables: Ideas worth sharing.. the 36th International Food Machinery and Technology exhibition (FOOMA 2017) , (Tokyo, Japan), 80-83.
AHHMED, A., Awad, N., Cankurt, H., Cam, M., Yetim, H., Takeda, S., ... Sakata, R.(2017). The production of colored cheese using phytochemicals of vegetables: Ideas worth sharing. . the 36th International Food Machinery and Technology exhibition (FOOMA 2017) (pp.80-83). Tokyo, Japan
AHHMED, Abdullatef Et Al. "The production of colored cheese using phytochemicals of vegetables: Ideas worth sharing.," the 36th International Food Machinery and Technology exhibition (FOOMA 2017), Tokyo, Japan, 2017
AHHMED, Abdullatef Et Al. "The production of colored cheese using phytochemicals of vegetables: Ideas worth sharing.." the 36th International Food Machinery and Technology exhibition (FOOMA 2017) , Tokyo, Japan, pp.80-83, 2017
AHHMED, A. Et Al. (2017) . "The production of colored cheese using phytochemicals of vegetables: Ideas worth sharing.." the 36th International Food Machinery and Technology exhibition (FOOMA 2017) , Tokyo, Japan, pp.80-83.
@conferencepaper{conferencepaper, author={Abdullatef AHHMED Et Al. }, title={The production of colored cheese using phytochemicals of vegetables: Ideas worth sharing.}, congress name={the 36th International Food Machinery and Technology exhibition (FOOMA 2017)}, city={Tokyo}, country={Japan}, year={2017}, pages={80-83} }