ÖZTOP, H. M. Et Al. 2006. Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique. 2006 CIGR Section VI International Symposium on Future of food Engineering .

ÖZTOP, H. M., ŞAHİN, S., & ŞÜMNÜ, S. G., (2006). Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique . 2006 CIGR Section VI International Symposium on Future of food Engineering

ÖZTOP, HALİL, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique," 2006 CIGR Section VI International Symposium on Future of food Engineering, 2006

ÖZTOP, HALİL M. Et Al. "Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique." 2006 CIGR Section VI International Symposium on Future of food Engineering , 2006

ÖZTOP, H. M. ŞAHİN, S. And ŞÜMNÜ, S. G. (2006) . "Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique." 2006 CIGR Section VI International Symposium on Future of food Engineering .

@conferencepaper{conferencepaper, author={HALİL MECİT ÖZTOP Et Al. }, title={Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique}, congress name={2006 CIGR Section VI International Symposium on Future of food Engineering}, city={}, country={}, year={2006}}