AĞÇAM, E. Et Al. 2016. Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameters. Second Congress of Food Structure and Design , (Antalya, Turkey).

AĞÇAM, E., AKYILDIZ, A., POLAT, S., & İNAN, N., (2016). Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameters . Second Congress of Food Structure and Design, Antalya, Turkey

AĞÇAM, ERDAL Et Al. "Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameters," Second Congress of Food Structure and Design, Antalya, Turkey, 2016

AĞÇAM, ERDAL Et Al. "Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameters." Second Congress of Food Structure and Design , Antalya, Turkey, 2016

AĞÇAM, E. Et Al. (2016) . "Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameters." Second Congress of Food Structure and Design , Antalya, Turkey.

@conferencepaper{conferencepaper, author={ERDAL AĞÇAM Et Al. }, title={Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameters}, congress name={Second Congress of Food Structure and Design}, city={Antalya}, country={Turkey}, year={2016}}