DÜNDAR, Ö. Et Al. 2018. The Effect of Citric and Ascorbic Acid Dips on Storage and Quality Properties of Freshcut Kiwifruit Slices. INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , (Antalya, Turkey), 167.

DÜNDAR, Ö., Demircioglu, H., ÖZKAYA, O., & DÜNDAR, B., (2018). The Effect of Citric and Ascorbic Acid Dips on Storage and Quality Properties of Freshcut Kiwifruit Slices . INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS (pp.167). Antalya, Turkey

DÜNDAR, ÖMÜR Et Al. "The Effect of Citric and Ascorbic Acid Dips on Storage and Quality Properties of Freshcut Kiwifruit Slices," INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 2018

DÜNDAR, ÖMÜR Et Al. "The Effect of Citric and Ascorbic Acid Dips on Storage and Quality Properties of Freshcut Kiwifruit Slices." INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Antalya, Turkey, pp.167, 2018

DÜNDAR, Ö. Et Al. (2018) . "The Effect of Citric and Ascorbic Acid Dips on Storage and Quality Properties of Freshcut Kiwifruit Slices." INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Antalya, Turkey, p.167.

@conferencepaper{conferencepaper, author={ÖMÜR DÜNDAR Et Al. }, title={The Effect of Citric and Ascorbic Acid Dips on Storage and Quality Properties of Freshcut Kiwifruit Slices}, congress name={INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS}, city={Antalya}, country={Turkey}, year={2018}, pages={167} }