Yazicioglu, N. Et Al. 2021. Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law. JOURNAL OF FOOD PROCESS ENGINEERING , vol.44, no.12 .

Yazicioglu, N., ŞÜMNÜ, S. G., & ŞAHİN, S., (2021). Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law. JOURNAL OF FOOD PROCESS ENGINEERING , vol.44, no.12.

Yazicioglu, Nalan, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law," JOURNAL OF FOOD PROCESS ENGINEERING , vol.44, no.12, 2021

Yazicioglu, Nalan Et Al. "Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law." JOURNAL OF FOOD PROCESS ENGINEERING , vol.44, no.12, 2021

Yazicioglu, N. ŞÜMNÜ, S. G. And ŞAHİN, S. (2021) . "Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law." JOURNAL OF FOOD PROCESS ENGINEERING , vol.44, no.12.

@article{article, author={Nalan Yazicioglu Et Al. }, title={Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2021}