ŞAHİN, S. Et Al. 2002. EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING. JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , vol.37, no.4 , 223-236.

ŞAHİN, S., Sumnu, G., & Zincirkiran, D., (2002). EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING. JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , vol.37, no.4, 223-236.

ŞAHİN, SERPİL, SERVET GÜLÜM ŞÜMNÜ, And D. Zincirkiran. "EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING," JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , vol.37, no.4, 223-236, 2002

ŞAHİN, SERPİL Et Al. "EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING." JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , vol.37, no.4, pp.223-236, 2002

ŞAHİN, S. Sumnu, G. And Zincirkiran, D. (2002) . "EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING." JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , vol.37, no.4, pp.223-236.

@article{article, author={SERPİL ŞAHİN Et Al. }, title={EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING}, journal={JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY}, year=2002, pages={223-236} }