ÇON, A. H. Et Al. 2015. The Organic Acid Amount and Profile of Uşak Tarhana Dough during the fermentation. The 3rdInternational Symposium on Traditional Foods from Adriatic to Caucasus .

ÇON, A. H., ŞİMŞEK, Ö., KAYA, H. İ., & ÖZDEMİR, N., (2015). The Organic Acid Amount and Profile of Uşak Tarhana Dough during the fermentation . The 3rdInternational Symposium on Traditional Foods from Adriatic to Caucasus

ÇON, AHMET Et Al. "The Organic Acid Amount and Profile of Uşak Tarhana Dough during the fermentation," The 3rdInternational Symposium on Traditional Foods from Adriatic to Caucasus, 2015

ÇON, AHMET H. Et Al. "The Organic Acid Amount and Profile of Uşak Tarhana Dough during the fermentation." The 3rdInternational Symposium on Traditional Foods from Adriatic to Caucasus , 2015

ÇON, A. H. Et Al. (2015) . "The Organic Acid Amount and Profile of Uşak Tarhana Dough during the fermentation." The 3rdInternational Symposium on Traditional Foods from Adriatic to Caucasus .

@conferencepaper{conferencepaper, author={AHMET HİLMİ ÇON Et Al. }, title={The Organic Acid Amount and Profile of Uşak Tarhana Dough during the fermentation}, congress name={The 3rdInternational Symposium on Traditional Foods from Adriatic to Caucasus}, city={}, country={}, year={2015}}