Mert, B. 2012. Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. JOURNAL OF FOOD ENGINEERING , vol.109, no.3 , 579-587.

Mert, B., (2012). Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. JOURNAL OF FOOD ENGINEERING , vol.109, no.3, 579-587.

Mert, BEHİÇ. "Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products," JOURNAL OF FOOD ENGINEERING , vol.109, no.3, 579-587, 2012

Mert, BEHİÇ. "Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products." JOURNAL OF FOOD ENGINEERING , vol.109, no.3, pp.579-587, 2012

Mert, B. (2012) . "Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products." JOURNAL OF FOOD ENGINEERING , vol.109, no.3, pp.579-587.

@article{article, author={BEHİÇ MERT}, title={Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products}, journal={JOURNAL OF FOOD ENGINEERING}, year=2012, pages={579-587} }