Uğuz, Ş. S. Et Al. 2014. Understanding the Effect of CaCl2 immersion on Frozen and Thawed Zucchini Slices through Magnetic Resonance Imaging Experiments. XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance .

Uğuz, Ş. S., Alaçık, İ., MERT, B., & ÖZTOP, H. M., (2014). Understanding the Effect of CaCl2 immersion on Frozen and Thawed Zucchini Slices through Magnetic Resonance Imaging Experiments . XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

Uğuz, Şirvan Et Al. "Understanding the Effect of CaCl2 immersion on Frozen and Thawed Zucchini Slices through Magnetic Resonance Imaging Experiments," XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, 2014

Uğuz, Şirvan S. Et Al. "Understanding the Effect of CaCl2 immersion on Frozen and Thawed Zucchini Slices through Magnetic Resonance Imaging Experiments." XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance , 2014

Uğuz, Ş. S. Et Al. (2014) . "Understanding the Effect of CaCl2 immersion on Frozen and Thawed Zucchini Slices through Magnetic Resonance Imaging Experiments." XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance .

@conferencepaper{conferencepaper, author={Şirvan Sultan Uğuz Et Al. }, title={Understanding the Effect of CaCl2 immersion on Frozen and Thawed Zucchini Slices through Magnetic Resonance Imaging Experiments}, congress name={XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance}, city={}, country={}, year={2014}}