AĞÇAM, E. Et Al. 2016. Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameteres. 2nd Congress on Food Structure & Design .

AĞÇAM, E., AKYILDIZ, A., POLAT, S., & İNAN, N., (2016). Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameteres . 2nd Congress on Food Structure & Design

AĞÇAM, ERDAL Et Al. "Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameteres," 2nd Congress on Food Structure & Design, 2016

AĞÇAM, ERDAL Et Al. "Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameteres." 2nd Congress on Food Structure & Design , 2016

AĞÇAM, E. Et Al. (2016) . "Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameteres." 2nd Congress on Food Structure & Design .

@conferencepaper{conferencepaper, author={ERDAL AĞÇAM Et Al. }, title={Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameteres}, congress name={2nd Congress on Food Structure & Design}, city={}, country={}, year={2016}}