Ç. PALA And A. KIRCA TOKLUCU, "Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation," International Food Congress, Novel Approaches in Food Industry (NAFI) , pp.937, 2011
PALA, Ç. And KIRCA TOKLUCU, A. 2011. Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation. International Food Congress, Novel Approaches in Food Industry (NAFI) , 937.
PALA, Ç., & KIRCA TOKLUCU, A., (2011). Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation . International Food Congress, Novel Approaches in Food Industry (NAFI) (pp.937).
PALA, ÇİĞDEM, And AYŞEGÜL KIRCA TOKLUCU. "Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation," International Food Congress, Novel Approaches in Food Industry (NAFI), 2011
PALA, ÇİĞDEM U. And KIRCA TOKLUCU, AYŞEGÜL K. . "Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation." International Food Congress, Novel Approaches in Food Industry (NAFI) , pp.937, 2011
PALA, Ç. And KIRCA TOKLUCU, A. (2011) . "Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation." International Food Congress, Novel Approaches in Food Industry (NAFI) , p.937.
@conferencepaper{conferencepaper, author={ÇİĞDEM UYSAL PALA And author={AYŞEGÜL KIRCA TOKLUCU}, title={Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation}, congress name={International Food Congress, Novel Approaches in Food Industry (NAFI)}, city={}, country={}, year={2011}, pages={937} }