Kabay, T. 2022. Effects of Different Salt Applications on Ion and Physiological Analysis in Lettuce. TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.10, no.8 , 1455-1458.

Kabay, T., (2022). Effects of Different Salt Applications on Ion and Physiological Analysis in Lettuce. TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.10, no.8, 1455-1458.

Kabay, Turgay. "Effects of Different Salt Applications on Ion and Physiological Analysis in Lettuce," TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.10, no.8, 1455-1458, 2022

Kabay, Turgay. "Effects of Different Salt Applications on Ion and Physiological Analysis in Lettuce." TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.10, no.8, pp.1455-1458, 2022

Kabay, T. (2022) . "Effects of Different Salt Applications on Ion and Physiological Analysis in Lettuce." TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.10, no.8, pp.1455-1458.

@article{article, author={Turgay Kabay}, title={Effects of Different Salt Applications on Ion and Physiological Analysis in Lettuce}, journal={TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY}, year=2022, pages={1455-1458} }