POLAT, A. Et Al. 2024. Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. JOURNAL OF FOOD SCIENCE , vol.89, no.4 , 2332-2346.

POLAT, A., TAŞKIN, O., & İZLİ, N., (2024). Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. JOURNAL OF FOOD SCIENCE , vol.89, no.4, 2332-2346.

POLAT, AHMET, ONUR TAŞKIN, And NAZMİ İZLİ. "Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon," JOURNAL OF FOOD SCIENCE , vol.89, no.4, 2332-2346, 2024

POLAT, AHMET Et Al. "Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon." JOURNAL OF FOOD SCIENCE , vol.89, no.4, pp.2332-2346, 2024

POLAT, A. TAŞKIN, O. And İZLİ, N. (2024) . "Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon." JOURNAL OF FOOD SCIENCE , vol.89, no.4, pp.2332-2346.

@article{article, author={AHMET POLAT Et Al. }, title={Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon}, journal={JOURNAL OF FOOD SCIENCE}, year=2024, pages={2332-2346} }