GÜNDÜZ, G. And Bozdogan Konuskan, D. 2022. The Effect of Variety and Maturity on Quality Criteria and Sensory Properties of Hatay Olive Oil. Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.10, no.9 , 1620-1626.

GÜNDÜZ, G., & Bozdogan Konuskan, D., (2022). The Effect of Variety and Maturity on Quality Criteria and Sensory Properties of Hatay Olive Oil. Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.10, no.9, 1620-1626.

GÜNDÜZ, GÜLÇIN, And DİLŞAT BOZDOĞAN KONUŞKAN. "The Effect of Variety and Maturity on Quality Criteria and Sensory Properties of Hatay Olive Oil," Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.10, no.9, 1620-1626, 2022

GÜNDÜZ, GÜLÇIN And Bozdogan Konuskan, DİLŞAT B. . "The Effect of Variety and Maturity on Quality Criteria and Sensory Properties of Hatay Olive Oil." Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.10, no.9, pp.1620-1626, 2022

GÜNDÜZ, G. And Bozdogan Konuskan, D. (2022) . "The Effect of Variety and Maturity on Quality Criteria and Sensory Properties of Hatay Olive Oil." Türk Tarım - Gıda Bilim ve Teknoloji dergisi , vol.10, no.9, pp.1620-1626.

@article{article, author={GÜLÇIN GÜNDÜZ And author={DİLŞAT BOZDOĞAN KONUŞKAN}, title={The Effect of Variety and Maturity on Quality Criteria and Sensory Properties of Hatay Olive Oil}, journal={Türk Tarım - Gıda Bilim ve Teknoloji dergisi}, year=2022, pages={1620-1626} }