YÜCEL, U. Et Al. 2010. Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean. JOURNAL OF FOOD ENGINEERING , vol.98, no.2 , 266-272.

YÜCEL, U., ALPAS, H., & BAYINDIRLI, A., (2010). Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean. JOURNAL OF FOOD ENGINEERING , vol.98, no.2, 266-272.

YÜCEL, UMUT, HAMİ ALPAS, And ALEV BAYINDIRLI. "Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean," JOURNAL OF FOOD ENGINEERING , vol.98, no.2, 266-272, 2010

YÜCEL, UMUT Et Al. "Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean." JOURNAL OF FOOD ENGINEERING , vol.98, no.2, pp.266-272, 2010

YÜCEL, U. ALPAS, H. And BAYINDIRLI, A. (2010) . "Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean." JOURNAL OF FOOD ENGINEERING , vol.98, no.2, pp.266-272.

@article{article, author={UMUT YÜCEL Et Al. }, title={Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean}, journal={JOURNAL OF FOOD ENGINEERING}, year=2010, pages={266-272} }