AKKÖSE, A. 2015. Glass Transition Temperature of Pastırma, a DSC study. The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’ , (Sarajevo, Bosnia And Herzegovina), 160.

AKKÖSE, A., (2015). Glass Transition Temperature of Pastırma, a DSC study . The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’ (pp.160). Sarajevo, Bosnia And Herzegovina

AKKÖSE, Ahmet. "Glass Transition Temperature of Pastırma, a DSC study," The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’, Sarajevo, Bosnia And Herzegovina, 2015

AKKÖSE, Ahmet. "Glass Transition Temperature of Pastırma, a DSC study." The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’ , Sarajevo, Bosnia And Herzegovina, pp.160, 2015

AKKÖSE, A. (2015) . "Glass Transition Temperature of Pastırma, a DSC study." The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’ , Sarajevo, Bosnia And Herzegovina, p.160.

@conferencepaper{conferencepaper, author={Ahmet AKKÖSE}, title={Glass Transition Temperature of Pastırma, a DSC study}, congress name={The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’}, city={Sarajevo}, country={Bosnia And Herzegovina}, year={2015}, pages={160} }