C. DİNÇER And A. TOPUZ, "INACTIVATION OF ESCHERICHIA COLI AND QUALITY CHANGES IN BLACK MULBERRY JUICE UNDER PULSED SONICATION AND CONTINUOUS THERMOSONICATION TREATMENTS," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.1744-1753, 2015
DİNÇER, C. And TOPUZ, A. 2015. INACTIVATION OF ESCHERICHIA COLI AND QUALITY CHANGES IN BLACK MULBERRY JUICE UNDER PULSED SONICATION AND CONTINUOUS THERMOSONICATION TREATMENTS. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6 , 1744-1753.
DİNÇER, C., & TOPUZ, A., (2015). INACTIVATION OF ESCHERICHIA COLI AND QUALITY CHANGES IN BLACK MULBERRY JUICE UNDER PULSED SONICATION AND CONTINUOUS THERMOSONICATION TREATMENTS. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 1744-1753.
DİNÇER, CÜNEYT, And AYHAN TOPUZ. "INACTIVATION OF ESCHERICHIA COLI AND QUALITY CHANGES IN BLACK MULBERRY JUICE UNDER PULSED SONICATION AND CONTINUOUS THERMOSONICATION TREATMENTS," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 1744-1753, 2015
DİNÇER, CÜNEYT And TOPUZ, AYHAN. "INACTIVATION OF ESCHERICHIA COLI AND QUALITY CHANGES IN BLACK MULBERRY JUICE UNDER PULSED SONICATION AND CONTINUOUS THERMOSONICATION TREATMENTS." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.1744-1753, 2015
DİNÇER, C. And TOPUZ, A. (2015) . "INACTIVATION OF ESCHERICHIA COLI AND QUALITY CHANGES IN BLACK MULBERRY JUICE UNDER PULSED SONICATION AND CONTINUOUS THERMOSONICATION TREATMENTS." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.1744-1753.
@article{article, author={CÜNEYT DİNÇER And author={AYHAN TOPUZ}, title={INACTIVATION OF ESCHERICHIA COLI AND QUALITY CHANGES IN BLACK MULBERRY JUICE UNDER PULSED SONICATION AND CONTINUOUS THERMOSONICATION TREATMENTS}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2015, pages={1744-1753} }