Kelebek, H. Et Al. 2018. Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4 , 2461-2474.

Kelebek, H., Kesen, S., Sonmezdag, A. S., Cetiner, B., Kola, O., & SELLİ, S., (2018). Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4, 2461-2474.

Kelebek, Hasim Et Al. "Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4, 2461-2474, 2018

Kelebek, Hasim Et Al. "Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4, pp.2461-2474, 2018

Kelebek, H. Et Al. (2018) . "Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, no.4, pp.2461-2474.

@article{article, author={Hasim Kelebek Et Al. }, title={Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2018, pages={2461-2474} }