KARAÇAM, C. H. Et Al. 2015. Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.64, no.2 , 932-937.

KARAÇAM, C. H., ŞAHİN, S., & Oztop, M. H., (2015). Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.64, no.2, 932-937.

KARAÇAM, Cagri, SERPİL ŞAHİN, And HALİL MECİT ÖZTOP. "Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.64, no.2, 932-937, 2015

KARAÇAM, Cagri H. Et Al. "Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.64, no.2, pp.932-937, 2015

KARAÇAM, C. H. ŞAHİN, S. And Oztop, M. H. (2015) . "Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.64, no.2, pp.932-937.

@article{article, author={Cagri Helin KARAÇAM Et Al. }, title={Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2015, pages={932-937} }