ARTIK, N. Et Al. 2004. Effects of polyphenoloxidase LACCASE application on clarity stability of sour cherry juice. Journal of Food Technology , vol.2, no.4 , 237-243.

ARTIK, N., KARHAN, M., & AYDAR, G., (2004). Effects of polyphenoloxidase LACCASE application on clarity stability of sour cherry juice. Journal of Food Technology , vol.2, no.4, 237-243.

ARTIK, NEVZAT, MUSTAFA KARHAN, And GONCA AYDAR. "Effects of polyphenoloxidase LACCASE application on clarity stability of sour cherry juice," Journal of Food Technology , vol.2, no.4, 237-243, 2004

ARTIK, NEVZAT Et Al. "Effects of polyphenoloxidase LACCASE application on clarity stability of sour cherry juice." Journal of Food Technology , vol.2, no.4, pp.237-243, 2004

ARTIK, N. KARHAN, M. And AYDAR, G. (2004) . "Effects of polyphenoloxidase LACCASE application on clarity stability of sour cherry juice." Journal of Food Technology , vol.2, no.4, pp.237-243.

@article{article, author={NEVZAT ARTIK Et Al. }, title={Effects of polyphenoloxidase LACCASE application on clarity stability of sour cherry juice}, journal={Journal of Food Technology}, year=2004, pages={237-243} }