E. ESER And H. Ekiz, "Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process," International Food Research Journal , vol.23, no.5, pp.2130-2137, 2016
ESER, E. And Ekiz, H. 2016. Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process. International Food Research Journal , vol.23, no.5 , 2130-2137.
ESER, E., & Ekiz, H., (2016). Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process. International Food Research Journal , vol.23, no.5, 2130-2137.
ESER, ESMA, And H.I. Ekiz. "Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process," International Food Research Journal , vol.23, no.5, 2130-2137, 2016
ESER, ESMA And Ekiz, H.I.. "Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process." International Food Research Journal , vol.23, no.5, pp.2130-2137, 2016
ESER, E. And Ekiz, H. (2016) . "Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process." International Food Research Journal , vol.23, no.5, pp.2130-2137.
@article{article, author={ESMA ESER And author={H.I. Ekiz}, title={Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process}, journal={International Food Research Journal}, year=2016, pages={2130-2137} }