ÖZDOKUR, S. And ÖZDOKUR, K. V. 2018. 3. REGİONAL TIAFTMEETİNG IN TURKEY. ASSESSMENT OF THE EFFECT OF DIFFERENT COOKING TECHNIQUESON ARSENIC AND CADMIUM CONTENT OF RICE MEALS , (Nevşehir, Turkey).

ÖZDOKUR, S., & ÖZDOKUR, K. V., (2018). 3. REGİONAL TIAFTMEETİNG IN TURKEY . ASSESSMENT OF THE EFFECT OF DIFFERENT COOKING TECHNIQUESON ARSENIC AND CADMIUM CONTENT OF RICE MEALS, Nevşehir, Turkey

ÖZDOKUR, SEYHAN, And KEMAL VOLKAN ÖZDOKUR. "3. REGİONAL TIAFTMEETİNG IN TURKEY," ASSESSMENT OF THE EFFECT OF DIFFERENT COOKING TECHNIQUESON ARSENIC AND CADMIUM CONTENT OF RICE MEALS, Nevşehir, Turkey, 2018

ÖZDOKUR, SEYHAN And ÖZDOKUR, KEMAL V. . "3. REGİONAL TIAFTMEETİNG IN TURKEY." ASSESSMENT OF THE EFFECT OF DIFFERENT COOKING TECHNIQUESON ARSENIC AND CADMIUM CONTENT OF RICE MEALS , Nevşehir, Turkey, 2018

ÖZDOKUR, S. And ÖZDOKUR, K. V. (2018) . "3. REGİONAL TIAFTMEETİNG IN TURKEY." ASSESSMENT OF THE EFFECT OF DIFFERENT COOKING TECHNIQUESON ARSENIC AND CADMIUM CONTENT OF RICE MEALS , Nevşehir, Turkey.

@conferencepaper{conferencepaper, author={SEYHAN ÖZDOKUR And author={KEMAL VOLKAN ÖZDOKUR}, title={3. REGİONAL TIAFTMEETİNG IN TURKEY}, congress name={ASSESSMENT OF THE EFFECT OF DIFFERENT COOKING TECHNIQUESON ARSENIC AND CADMIUM CONTENT OF RICE MEALS}, city={Nevşehir}, country={Turkey}, year={2018}}