YILMAZ, M. T. And Kambur, G. 2010. A comparative study on the effects of spice essential oils and butyllated hydroxyanisole on the oxidative stability and colour characteristics of chicken patties stored at different storage periods. 5th Central European Congress on Food , (Bratislava, Slovakia), 57-63.

YILMAZ, M. T., & Kambur, G., (2010). A comparative study on the effects of spice essential oils and butyllated hydroxyanisole on the oxidative stability and colour characteristics of chicken patties stored at different storage periods . 5th Central European Congress on Food (pp.57-63). Bratislava, Slovakia

YILMAZ, Mustafa, And Gülşah Kambur. "A comparative study on the effects of spice essential oils and butyllated hydroxyanisole on the oxidative stability and colour characteristics of chicken patties stored at different storage periods," 5th Central European Congress on Food, Bratislava, Slovakia, 2010

YILMAZ, Mustafa T. And Kambur, Gülşah. "A comparative study on the effects of spice essential oils and butyllated hydroxyanisole on the oxidative stability and colour characteristics of chicken patties stored at different storage periods." 5th Central European Congress on Food , Bratislava, Slovakia, pp.57-63, 2010

YILMAZ, M. T. And Kambur, G. (2010) . "A comparative study on the effects of spice essential oils and butyllated hydroxyanisole on the oxidative stability and colour characteristics of chicken patties stored at different storage periods." 5th Central European Congress on Food , Bratislava, Slovakia, pp.57-63.

@conferencepaper{conferencepaper, author={Mustafa Tahsin YILMAZ And author={Gülşah Kambur}, title={A comparative study on the effects of spice essential oils and butyllated hydroxyanisole on the oxidative stability and colour characteristics of chicken patties stored at different storage periods}, congress name={5th Central European Congress on Food}, city={Bratislava}, country={Slovakia}, year={2010}, pages={57-63} }