H. KOCABIYIK Et Al. , "The effects of middle infrared radiation intensity on the quality of dried tomato products," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.3, pp.703-710, 2014
KOCABIYIK, H. Et Al. 2014. The effects of middle infrared radiation intensity on the quality of dried tomato products. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.3 , 703-710.
KOCABIYIK, H., Yilmaz, N., TUNCEL, N. B., SÜMER, S. K., & BÜYÜKCAN, M. B., (2014). The effects of middle infrared radiation intensity on the quality of dried tomato products. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.3, 703-710.
KOCABIYIK, HABİB Et Al. "The effects of middle infrared radiation intensity on the quality of dried tomato products," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.3, 703-710, 2014
KOCABIYIK, HABİB Et Al. "The effects of middle infrared radiation intensity on the quality of dried tomato products." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.3, pp.703-710, 2014
KOCABIYIK, H. Et Al. (2014) . "The effects of middle infrared radiation intensity on the quality of dried tomato products." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.3, pp.703-710.
@article{article, author={HABİB KOCABIYIK Et Al. }, title={The effects of middle infrared radiation intensity on the quality of dried tomato products}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2014, pages={703-710} }