Sevdin, S. Et Al. 2018. High hydrostatic pressure induced changes on palm stearin emulsions. JOURNAL OF FOOD ENGINEERING , vol.229 , 65-71.

Sevdin, S., Özel, B., Yucel, U., Oztop, M. H., & Alpas, H., (2018). High hydrostatic pressure induced changes on palm stearin emulsions. JOURNAL OF FOOD ENGINEERING , vol.229, 65-71.

Sevdin, Sezen Et Al. "High hydrostatic pressure induced changes on palm stearin emulsions," JOURNAL OF FOOD ENGINEERING , vol.229, 65-71, 2018

Sevdin, Sezen Et Al. "High hydrostatic pressure induced changes on palm stearin emulsions." JOURNAL OF FOOD ENGINEERING , vol.229, pp.65-71, 2018

Sevdin, S. Et Al. (2018) . "High hydrostatic pressure induced changes on palm stearin emulsions." JOURNAL OF FOOD ENGINEERING , vol.229, pp.65-71.

@article{article, author={Sezen Sevdin Et Al. }, title={High hydrostatic pressure induced changes on palm stearin emulsions}, journal={JOURNAL OF FOOD ENGINEERING}, year=2018, pages={65-71} }