C. Soysal Et Al. , "Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.2, pp.152-156, 2004
Soysal, C. Et Al. 2004. Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.2 , 152-156.
Soysal, C., Soylemez, Z., & Bozoglu, F., (2004). Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.2, 152-156.
Soysal, C, Z Soylemez, And F Bozoglu. "Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.2, 152-156, 2004
Soysal, C Et Al. "Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.2, pp.152-156, 2004
Soysal, C. Soylemez, Z. And Bozoglu, F. (2004) . "Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.2, pp.152-156.
@article{article, author={C Soysal Et Al. }, title={Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2004, pages={152-156} }