Bayindirli, A. Et Al. 2006. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. FOOD CONTROL , vol.17, no.1 , 52-58.

Bayindirli, A., Alpas, H., Bozoglu, F., & HİZAL, M., (2006). Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. FOOD CONTROL , vol.17, no.1, 52-58.

Bayindirli, ALEV Et Al. "Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices," FOOD CONTROL , vol.17, no.1, 52-58, 2006

Bayindirli, ALEV Et Al. "Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices." FOOD CONTROL , vol.17, no.1, pp.52-58, 2006

Bayindirli, A. Et Al. (2006) . "Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices." FOOD CONTROL , vol.17, no.1, pp.52-58.

@article{article, author={ALEV BAYINDIRLI Et Al. }, title={Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices}, journal={FOOD CONTROL}, year=2006, pages={52-58} }