DEĞİRMENCİOĞLU, N. Et Al. 2011. Effect of MAP and Vacuum Sealing on Sensory Qualities of Dry-salted Olive. FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.5 , 1307-1313.

DEĞİRMENCİOĞLU, N., GÜRBÜZ, O., DEĞİRMENCİOĞLU, A., ŞAHAN, Y., & Ozbey, H., (2011). Effect of MAP and Vacuum Sealing on Sensory Qualities of Dry-salted Olive. FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.5, 1307-1313.

DEĞİRMENCİOĞLU, NURCAN Et Al. "Effect of MAP and Vacuum Sealing on Sensory Qualities of Dry-salted Olive," FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.5, 1307-1313, 2011

DEĞİRMENCİOĞLU, NURCAN Et Al. "Effect of MAP and Vacuum Sealing on Sensory Qualities of Dry-salted Olive." FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.5, pp.1307-1313, 2011

DEĞİRMENCİOĞLU, N. Et Al. (2011) . "Effect of MAP and Vacuum Sealing on Sensory Qualities of Dry-salted Olive." FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.5, pp.1307-1313.

@article{article, author={NURCAN DEĞİRMENCİOĞLU Et Al. }, title={Effect of MAP and Vacuum Sealing on Sensory Qualities of Dry-salted Olive}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2011, pages={1307-1313} }