Oziyci, H. R. Et Al. 2013. EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5 , 899-906.

Oziyci, H. R., KARHAN, M., Tetik, N., & TURHAN, İ., (2013). EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5, 899-906.

Oziyci, Hatice Et Al. "EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5, 899-906, 2013

Oziyci, Hatice R. Et Al. "EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5, pp.899-906, 2013

Oziyci, H. R. Et Al. (2013) . "EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.37, no.5, pp.899-906.

@article{article, author={Hatice R. Oziyci Et Al. }, title={EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2013, pages={899-906} }