O. DİKER, "Evaluation of the Sous Vide Technique in terms of Quality andSafety," Journal of Humanities and Tourism Research , vol.10, no.3, pp.645-654, 2020
DİKER, O. 2020. Evaluation of the Sous Vide Technique in terms of Quality andSafety. Journal of Humanities and Tourism Research , vol.10, no.3 , 645-654.
DİKER, O., (2020). Evaluation of the Sous Vide Technique in terms of Quality andSafety. Journal of Humanities and Tourism Research , vol.10, no.3, 645-654.
DİKER, OĞUZ. "Evaluation of the Sous Vide Technique in terms of Quality andSafety," Journal of Humanities and Tourism Research , vol.10, no.3, 645-654, 2020
DİKER, OĞUZ. "Evaluation of the Sous Vide Technique in terms of Quality andSafety." Journal of Humanities and Tourism Research , vol.10, no.3, pp.645-654, 2020
DİKER, O. (2020) . "Evaluation of the Sous Vide Technique in terms of Quality andSafety." Journal of Humanities and Tourism Research , vol.10, no.3, pp.645-654.
@article{article, author={OĞUZ DİKER}, title={Evaluation of the Sous Vide Technique in terms of Quality andSafety}, journal={Journal of Humanities and Tourism Research}, year=2020, pages={645-654} }