Karizaki, V. M. Et Al. 2013. Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12 , 3554-3563.

Karizaki, V. M., ŞAHİN, S., Sumnu, G., Mosavian, M. T. H., & Luca, A., (2013). Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, 3554-3563.

Karizaki, Vahid Et Al. "Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, 3554-3563, 2013

Karizaki, Vahid M. Et Al. "Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, pp.3554-3563, 2013

Karizaki, V. M. Et Al. (2013) . "Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, pp.3554-3563.

@article{article, author={Vahid Mohammadpour Karizaki Et Al. }, title={Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={3554-3563} }