TAMER, C. E. Et Al. 2013. EVALUATION OF SOME QUALITY PARAMETERS OF MINIMALY PROCESSED CELERY BY QUANTITATIVE ANALYSIS. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5 , 717-726.

TAMER, C. E., ÇOPUR, Ö. U., İNCEDAYI, B., & VURAL, H., (2013). EVALUATION OF SOME QUALITY PARAMETERS OF MINIMALY PROCESSED CELERY BY QUANTITATIVE ANALYSIS. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5, 717-726.

TAMER, CANAN Et Al. "EVALUATION OF SOME QUALITY PARAMETERS OF MINIMALY PROCESSED CELERY BY QUANTITATIVE ANALYSIS," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5, 717-726, 2013

TAMER, CANAN E. Et Al. "EVALUATION OF SOME QUALITY PARAMETERS OF MINIMALY PROCESSED CELERY BY QUANTITATIVE ANALYSIS." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5, pp.717-726, 2013

TAMER, C. E. Et Al. (2013) . "EVALUATION OF SOME QUALITY PARAMETERS OF MINIMALY PROCESSED CELERY BY QUANTITATIVE ANALYSIS." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5, pp.717-726.

@article{article, author={CANAN ECE TAMER Et Al. }, title={EVALUATION OF SOME QUALITY PARAMETERS OF MINIMALY PROCESSED CELERY BY QUANTITATIVE ANALYSIS}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2013, pages={717-726} }