MÜGE, H. Et Al. 2015. Formation of Aroma Active Components in Double Roasted Antakya Coffees During Roasting. the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo/ Bosnia and Herzegovina , (SARAYBOSNA, Bosnia And Herzegovina).

MÜGE, H., DEDE, S., & AVŞAR, Y. K., (2015). Formation of Aroma Active Components in Double Roasted Antakya Coffees During Roasting . the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo/ Bosnia and Herzegovina, SARAYBOSNA, Bosnia And Herzegovina

MÜGE, HORUZ, SERCAN DEDE, And YAHYA KEMAL AVŞAR. "Formation of Aroma Active Components in Double Roasted Antakya Coffees During Roasting," the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo/ Bosnia and Herzegovina, SARAYBOSNA, Bosnia And Herzegovina, 2015

MÜGE, HORUZ Et Al. "Formation of Aroma Active Components in Double Roasted Antakya Coffees During Roasting." the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo/ Bosnia and Herzegovina , SARAYBOSNA, Bosnia And Herzegovina, 2015

MÜGE, H. DEDE, S. And AVŞAR, Y. K. (2015) . "Formation of Aroma Active Components in Double Roasted Antakya Coffees During Roasting." the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo/ Bosnia and Herzegovina , SARAYBOSNA, Bosnia And Herzegovina.

@conferencepaper{conferencepaper, author={HORUZ MÜGE Et Al. }, title={Formation of Aroma Active Components in Double Roasted Antakya Coffees During Roasting}, congress name={the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo/ Bosnia and Herzegovina}, city={SARAYBOSNA}, country={Bosnia And Herzegovina}, year={2015}}