YIKMIŞ, S. Et Al. 2018. Evaluation of Sous-Vide Technology in Gastronomy. International Journal of Agricultural and Life Sciences- IJALS , vol.4, no.1 , 226-231.

YIKMIŞ, S., AKSU, H., ÇÖL, B. G., & DEMİRÇAKMAK, İ. L., (2018). Evaluation of Sous-Vide Technology in Gastronomy. International Journal of Agricultural and Life Sciences- IJALS , vol.4, no.1, 226-231.

YIKMIŞ, SEYDİ Et Al. "Evaluation of Sous-Vide Technology in Gastronomy," International Journal of Agricultural and Life Sciences- IJALS , vol.4, no.1, 226-231, 2018

YIKMIŞ, SEYDİ Et Al. "Evaluation of Sous-Vide Technology in Gastronomy." International Journal of Agricultural and Life Sciences- IJALS , vol.4, no.1, pp.226-231, 2018

YIKMIŞ, S. Et Al. (2018) . "Evaluation of Sous-Vide Technology in Gastronomy." International Journal of Agricultural and Life Sciences- IJALS , vol.4, no.1, pp.226-231.

@article{article, author={SEYDİ YIKMIŞ Et Al. }, title={Evaluation of Sous-Vide Technology in Gastronomy}, journal={International Journal of Agricultural and Life Sciences- IJALS}, year=2018, pages={226-231} }