DAĞ, A. And Merdol, T. K. 2020. Standardizing the recipes mainly used in the menus of commercially operating institutional food services: Their nutritional values and cost analysis. Progress in Nutrition , vol.22, no.1 , 48-57.

DAĞ, A., & Merdol, T. K., (2020). Standardizing the recipes mainly used in the menus of commercially operating institutional food services: Their nutritional values and cost analysis. Progress in Nutrition , vol.22, no.1, 48-57.

DAĞ, AYHAN, And Türkan Kutluay Merdol. "Standardizing the recipes mainly used in the menus of commercially operating institutional food services: Their nutritional values and cost analysis," Progress in Nutrition , vol.22, no.1, 48-57, 2020

DAĞ, AYHAN And Merdol, Türkan K. . "Standardizing the recipes mainly used in the menus of commercially operating institutional food services: Their nutritional values and cost analysis." Progress in Nutrition , vol.22, no.1, pp.48-57, 2020

DAĞ, A. And Merdol, T. K. (2020) . "Standardizing the recipes mainly used in the menus of commercially operating institutional food services: Their nutritional values and cost analysis." Progress in Nutrition , vol.22, no.1, pp.48-57.

@article{article, author={AYHAN DAĞ And author={Türkan Kutluay Merdol}, title={Standardizing the recipes mainly used in the menus of commercially operating institutional food services: Their nutritional values and cost analysis}, journal={Progress in Nutrition}, year=2020, pages={48-57} }