Kelebek, H. Et Al. 2009. EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.33, no.3 , 296-311.

Kelebek, H., Canbaş, A., & SELLİ, S., (2009). EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.33, no.3, 296-311.

Kelebek, Hasim, Ahmet Canbaş, And SERKAN SELLİ. "EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.33, no.3, 296-311, 2009

Kelebek, Hasim Et Al. "EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.33, no.3, pp.296-311, 2009

Kelebek, H. Canbaş, A. And SELLİ, S. (2009) . "EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.33, no.3, pp.296-311.

@article{article, author={Hasim Kelebek Et Al. }, title={EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2009, pages={296-311} }