Seyhun, N. Et Al. 2009. Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree. JOURNAL OF FOOD ENGINEERING , vol.92, no.3 , 339-344.

Seyhun, N., Ramaswamy, H., Sumnu, G., ŞAHİN, S., & Ahmed, J., (2009). Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree. JOURNAL OF FOOD ENGINEERING , vol.92, no.3, 339-344.

Seyhun, N. Et Al. "Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree," JOURNAL OF FOOD ENGINEERING , vol.92, no.3, 339-344, 2009

Seyhun, N. Et Al. "Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree." JOURNAL OF FOOD ENGINEERING , vol.92, no.3, pp.339-344, 2009

Seyhun, N. Et Al. (2009) . "Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree." JOURNAL OF FOOD ENGINEERING , vol.92, no.3, pp.339-344.

@article{article, author={N. Seyhun Et Al. }, title={Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree}, journal={JOURNAL OF FOOD ENGINEERING}, year=2009, pages={339-344} }