Kultur, G. Et Al. 2017. Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food. FOOD RESEARCH INTERNATIONAL , vol.101 , 17-23.

Kultur, G., Mısra, N. N., Barba, F. J., Koubaa, M., Gökmen, V., & Alpas, H., (2017). Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food. FOOD RESEARCH INTERNATIONAL , vol.101, 17-23.

Kultur, Gulcin Et Al. "Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food," FOOD RESEARCH INTERNATIONAL , vol.101, 17-23, 2017

Kultur, Gulcin Et Al. "Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food." FOOD RESEARCH INTERNATIONAL , vol.101, pp.17-23, 2017

Kultur, G. Et Al. (2017) . "Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food." FOOD RESEARCH INTERNATIONAL , vol.101, pp.17-23.

@article{article, author={Gulcin Kultur Et Al. }, title={Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food}, journal={FOOD RESEARCH INTERNATIONAL}, year=2017, pages={17-23} }