Sevdın, S. Et Al. 2017. Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.42 , 42-48.

Sevdın, S., Yucel, U., & Alpas, H., (2017). Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.42, 42-48.

Sevdın, Sezen, Umut Yucel, And HAMİ ALPAS. "Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.42, 42-48, 2017

Sevdın, Sezen Et Al. "Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.42, pp.42-48, 2017

Sevdın, S. Yucel, U. And Alpas, H. (2017) . "Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.42, pp.42-48.

@article{article, author={Sezen Sevdın Et Al. }, title={Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2017, pages={42-48} }