C. E. TAMER Et Al. , "The Use of Vacuum Impregnation for Debittering Green Olives," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, pp.3604-3612, 2013
TAMER, C. E. Et Al. 2013. The Use of Vacuum Impregnation for Debittering Green Olives. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12 , 3604-3612.
TAMER, C. E., İNCEDAYI, B., Yildiz, B., & ÇOPUR, Ö. U., (2013). The Use of Vacuum Impregnation for Debittering Green Olives. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, 3604-3612.
TAMER, CANAN Et Al. "The Use of Vacuum Impregnation for Debittering Green Olives," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, 3604-3612, 2013
TAMER, CANAN E. Et Al. "The Use of Vacuum Impregnation for Debittering Green Olives." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, pp.3604-3612, 2013
TAMER, C. E. Et Al. (2013) . "The Use of Vacuum Impregnation for Debittering Green Olives." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.12, pp.3604-3612.
@article{article, author={CANAN ECE TAMER Et Al. }, title={The Use of Vacuum Impregnation for Debittering Green Olives}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={3604-3612} }