AĞÇAM, E. Et Al. 2016. A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments. FOOD AND BIOPRODUCTS PROCESSING , vol.99 , 90-98.

AĞÇAM, E., AKYILDIZ, A., & Evrendilek, G. A., (2016). A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments. FOOD AND BIOPRODUCTS PROCESSING , vol.99, 90-98.

AĞÇAM, ERDAL, ASİYE AKYILDIZ, And G. Akdemir Evrendilek. "A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments," FOOD AND BIOPRODUCTS PROCESSING , vol.99, 90-98, 2016

AĞÇAM, ERDAL Et Al. "A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments." FOOD AND BIOPRODUCTS PROCESSING , vol.99, pp.90-98, 2016

AĞÇAM, E. AKYILDIZ, A. And Evrendilek, G. A. (2016) . "A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments." FOOD AND BIOPRODUCTS PROCESSING , vol.99, pp.90-98.

@article{article, author={ERDAL AĞÇAM Et Al. }, title={A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments}, journal={FOOD AND BIOPRODUCTS PROCESSING}, year=2016, pages={90-98} }