AKTAŞ, A. B. Et Al. 2019. FT-IR/NIR Spectroscopy Monitoring of Several Chemical Properties of Structured Lipids Produced by Interesterification of Beef Tallow with Vegetable Oils. Innovations in Food Science Technology .

AKTAŞ, A. B., ÖZEN, F. B., & Alamprese, C., (2019). FT-IR/NIR Spectroscopy Monitoring of Several Chemical Properties of Structured Lipids Produced by Interesterification of Beef Tallow with Vegetable Oils . Innovations in Food Science Technology

AKTAŞ, AYŞE, FATMA BANU ÖZEN, And Cristina Alamprese. "FT-IR/NIR Spectroscopy Monitoring of Several Chemical Properties of Structured Lipids Produced by Interesterification of Beef Tallow with Vegetable Oils," Innovations in Food Science Technology, 2019

AKTAŞ, AYŞE B. Et Al. "FT-IR/NIR Spectroscopy Monitoring of Several Chemical Properties of Structured Lipids Produced by Interesterification of Beef Tallow with Vegetable Oils." Innovations in Food Science Technology , 2019

AKTAŞ, A. B. ÖZEN, F. B. And Alamprese, C. (2019) . "FT-IR/NIR Spectroscopy Monitoring of Several Chemical Properties of Structured Lipids Produced by Interesterification of Beef Tallow with Vegetable Oils." Innovations in Food Science Technology .

@conferencepaper{conferencepaper, author={AYŞE BURCU AKTAŞ Et Al. }, title={FT-IR/NIR Spectroscopy Monitoring of Several Chemical Properties of Structured Lipids Produced by Interesterification of Beef Tallow with Vegetable Oils}, congress name={Innovations in Food Science Technology}, city={}, country={}, year={2019}}