Dundar, B. Et Al. 2019. Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters. FOOD CHEMISTRY , vol.276 , 494-502.

Dundar, B., Agcam, E., & Akyildiz, A., (2019). Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters. FOOD CHEMISTRY , vol.276, 494-502.

Dundar, BURCU, ERDAL AĞÇAM, And ASİYE AKYILDIZ. "Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters," FOOD CHEMISTRY , vol.276, 494-502, 2019

Dundar, BURCU Et Al. "Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters." FOOD CHEMISTRY , vol.276, pp.494-502, 2019

Dundar, B. Agcam, E. And Akyildiz, A. (2019) . "Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters." FOOD CHEMISTRY , vol.276, pp.494-502.

@article{article, author={BURCU DÜNDAR Et Al. }, title={Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters}, journal={FOOD CHEMISTRY}, year=2019, pages={494-502} }