İFLAZOĞLU, N. And KEMER, E. 2024. Functions and Gastronomic Value of Şalgam as a Fermented Product in Turkish Cuisine. GANUD 6th INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS , (İstanbul, Turkey), 72-78.

İFLAZOĞLU, N., & KEMER, E., (2024). Functions and Gastronomic Value of Şalgam as a Fermented Product in Turkish Cuisine . GANUD 6th INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS (pp.72-78). İstanbul, Turkey

İFLAZOĞLU, NURHAYAT, And EBRU KEMER. "Functions and Gastronomic Value of Şalgam as a Fermented Product in Turkish Cuisine," GANUD 6th INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 2024

İFLAZOĞLU, NURHAYAT And KEMER, EBRU. "Functions and Gastronomic Value of Şalgam as a Fermented Product in Turkish Cuisine." GANUD 6th INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS , İstanbul, Turkey, pp.72-78, 2024

İFLAZOĞLU, N. And KEMER, E. (2024) . "Functions and Gastronomic Value of Şalgam as a Fermented Product in Turkish Cuisine." GANUD 6th INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS , İstanbul, Turkey, pp.72-78.

@conferencepaper{conferencepaper, author={NURHAYAT İFLAZOĞLU And author={EBRU KEMER}, title={Functions and Gastronomic Value of Şalgam as a Fermented Product in Turkish Cuisine}, congress name={GANUD 6th INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS}, city={İstanbul}, country={Turkey}, year={2024}, pages={72-78} }