Sahin, S. 2000. Effects of frying parameters on the colour development of fried potatoes. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.211, no.3 , 165-168.

Sahin, S., (2000). Effects of frying parameters on the colour development of fried potatoes. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.211, no.3, 165-168.

Sahin, SERPİL. "Effects of frying parameters on the colour development of fried potatoes," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.211, no.3, 165-168, 2000

Sahin, SERPİL. "Effects of frying parameters on the colour development of fried potatoes." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.211, no.3, pp.165-168, 2000

Sahin, S. (2000) . "Effects of frying parameters on the colour development of fried potatoes." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.211, no.3, pp.165-168.

@article{article, author={SERPİL ŞAHİN}, title={Effects of frying parameters on the colour development of fried potatoes}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2000, pages={165-168} }