AĞÇAM, E. Et Al. 2014. Inactivation Kinetics of Pectin Methylesterease Under Thermosonication and Thermal Pasteurization Process Conditions in Orange Juice. International Food Congress Novel Approaches in Food Industry NAFI 2014 , (Aydın, Turkey).

AĞÇAM, E., POLAT, S., AKYILDIZ, A., & FENERCİOĞLU, H., (2014). Inactivation Kinetics of Pectin Methylesterease Under Thermosonication and Thermal Pasteurization Process Conditions in Orange Juice . International Food Congress Novel Approaches in Food Industry NAFI 2014, Aydın, Turkey

AĞÇAM, ERDAL Et Al. "Inactivation Kinetics of Pectin Methylesterease Under Thermosonication and Thermal Pasteurization Process Conditions in Orange Juice," International Food Congress Novel Approaches in Food Industry NAFI 2014, Aydın, Turkey, 2014

AĞÇAM, ERDAL Et Al. "Inactivation Kinetics of Pectin Methylesterease Under Thermosonication and Thermal Pasteurization Process Conditions in Orange Juice." International Food Congress Novel Approaches in Food Industry NAFI 2014 , Aydın, Turkey, 2014

AĞÇAM, E. Et Al. (2014) . "Inactivation Kinetics of Pectin Methylesterease Under Thermosonication and Thermal Pasteurization Process Conditions in Orange Juice." International Food Congress Novel Approaches in Food Industry NAFI 2014 , Aydın, Turkey.

@conferencepaper{conferencepaper, author={ERDAL AĞÇAM Et Al. }, title={Inactivation Kinetics of Pectin Methylesterease Under Thermosonication and Thermal Pasteurization Process Conditions in Orange Juice}, congress name={International Food Congress Novel Approaches in Food Industry NAFI 2014}, city={Aydın}, country={Turkey}, year={2014}}