Candal, C. Et Al. 2018. The stages of candied chestnut production and the influence of the sorbitol used on their properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.4 , 351-360.

Candal, C., MUTLU, C., TONTUL, S. A., & ERBAŞ, M., (2018). The stages of candied chestnut production and the influence of the sorbitol used on their properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.4, 351-360.

Candal, C. Et Al. "The stages of candied chestnut production and the influence of the sorbitol used on their properties," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.4, 351-360, 2018

Candal, C. Et Al. "The stages of candied chestnut production and the influence of the sorbitol used on their properties." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.4, pp.351-360, 2018

Candal, C. Et Al. (2018) . "The stages of candied chestnut production and the influence of the sorbitol used on their properties." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.4, pp.351-360.

@article{article, author={C. Candal Et Al. }, title={The stages of candied chestnut production and the influence of the sorbitol used on their properties}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2018, pages={351-360} }