E. ESER And H. İ. EKİZ, "EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS," Carpathian Journal of Food Science Technology , vol.10, no.1, pp.35-44, 2018
ESER, E. And EKİZ, H. İ. 2018. EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS. Carpathian Journal of Food Science Technology , vol.10, no.1 , 35-44.
ESER, E., & EKİZ, H. İ., (2018). EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS. Carpathian Journal of Food Science Technology , vol.10, no.1, 35-44.
ESER, ESMA, And HACI İBRAHİM EKİZ. "EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS," Carpathian Journal of Food Science Technology , vol.10, no.1, 35-44, 2018
ESER, ESMA And EKİZ, HACI İ. . "EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS." Carpathian Journal of Food Science Technology , vol.10, no.1, pp.35-44, 2018
ESER, E. And EKİZ, H. İ. (2018) . "EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS." Carpathian Journal of Food Science Technology , vol.10, no.1, pp.35-44.
@article{article, author={ESMA ESER And author={HACI İBRAHİM EKİZ}, title={EFFECT OF FAR INFRARED PRE-PROCESSING ON MICROBIOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PEANUTS}, journal={Carpathian Journal of Food Science Technology}, year=2018, pages={35-44} }