Sezer, P. Et Al. 2020. Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55 , 1468-1476.

Sezer, P., Okur, İ., Oztop, M. H., & Alpas, H., (2020). Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, 1468-1476.

Sezer, Purlen Et Al. "Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, 1468-1476, 2020

Sezer, Purlen Et Al. "Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, pp.1468-1476, 2020

Sezer, P. Et Al. (2020) . "Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, pp.1468-1476.

@article{article, author={Purlen Sezer Et Al. }, title={Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2020, pages={1468-1476} }