ÜÇOK YURTSEVER, E. F. Et Al. 2013. The Effect of Microwave Heat Treatment on The Color Intensity of Cross Sectional Surface of Turkish Sucuk. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , (Ohrid, Macedonia), 335.

ÜÇOK YURTSEVER, E. F., AKKARA, M., & OBUZ, E., (2013). The Effect of Microwave Heat Treatment on The Color Intensity of Cross Sectional Surface of Turkish Sucuk . The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus (pp.335). Ohrid, Macedonia

ÜÇOK YURTSEVER, ELİF, MÜGE UYARCAN, And ERSEL OBUZ. "The Effect of Microwave Heat Treatment on The Color Intensity of Cross Sectional Surface of Turkish Sucuk," The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 2013

ÜÇOK YURTSEVER, ELİF F. Et Al. "The Effect of Microwave Heat Treatment on The Color Intensity of Cross Sectional Surface of Turkish Sucuk." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia, pp.335, 2013

ÜÇOK YURTSEVER, E. F. AKKARA, M. And OBUZ, E. (2013) . "The Effect of Microwave Heat Treatment on The Color Intensity of Cross Sectional Surface of Turkish Sucuk." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Ohrid, Macedonia, p.335.

@conferencepaper{conferencepaper, author={ELİF FATMA ÜÇOK YURTSEVER Et Al. }, title={The Effect of Microwave Heat Treatment on The Color Intensity of Cross Sectional Surface of Turkish Sucuk}, congress name={The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={Ohrid}, country={Macedonia}, year={2013}, pages={335} }