DOĞANTAN, E. Et Al. Comparison of Cooking Methods in the Scope of Cuisine Dynamics: An Assessment From the Views of the Chefs in Neutrosophic Environment. 2020. In Quadruple Neutrosophic Theory And Applications volumue I , Pons Editions, Brussels, Belgium, Brüksel, 94-112.

DOĞANTAN, E., DEMİR, E., KOÇAK, B. B., & KARAMAŞA, Ç., (2020). Comparison of Cooking Methods in the Scope of Cuisine Dynamics: An Assessment From the Views of the Chefs in Neutrosophic Environment. Quadruple Neutrosophic Theory And Applications volumue I (pp.94-112), Brüksel: Pons Editions, Brussels, Belgium.

DOĞANTAN, ECE Et Al. "Comparison of Cooking Methods in the Scope of Cuisine Dynamics: An Assessment From the Views of the Chefs in Neutrosophic Environment." In Quadruple Neutrosophic Theory And Applications volumue I , 94-112. Brüksel: Pons Editions, Brussels, Belgium, 2020

DOĞANTAN, ECE Et Al. "Comparison of Cooking Methods in the Scope of Cuisine Dynamics: An Assessment From the Views of the Chefs in Neutrosophic Environment." Quadruple Neutrosophic Theory And Applications volumue I , Pons Editions, Brussels, Belgium, 2020, pp.94-112.

DOĞANTAN, E. Et Al. (2020) "Comparison of Cooking Methods in the Scope of Cuisine Dynamics: An Assessment From the Views of the Chefs in Neutrosophic Environment", Quadruple Neutrosophic Theory And Applications volumue I . Brüksel: Pons Editions, Brussels, Belgium.

@bookchapter{bookchapter, author ={ECE DOĞANTAN Et Al. }, chaptertitle={Comparison of Cooking Methods in the Scope of Cuisine Dynamics: An Assessment From the Views of the Chefs in Neutrosophic Environment}, booktitle={ Quadruple Neutrosophic Theory And Applications volumue I}, publisher={Pons Editions, Brussels, Belgium}, city={Brüksel},year={2020} }