Ayranci, E. And Tunc, S. 2003. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. FOOD CHEMISTRY , vol.80, no.3 , 423-431.

Ayranci, E., & Tunc, S., (2003). A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. FOOD CHEMISTRY , vol.80, no.3, 423-431.

Ayranci, EROL, And SİBEL TUNÇ. "A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods," FOOD CHEMISTRY , vol.80, no.3, 423-431, 2003

Ayranci, EROL And Tunc, SİBEL. "A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods." FOOD CHEMISTRY , vol.80, no.3, pp.423-431, 2003

Ayranci, E. And Tunc, S. (2003) . "A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods." FOOD CHEMISTRY , vol.80, no.3, pp.423-431.

@article{article, author={EROL AYRANCI And author={SİBEL TUNÇ}, title={A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods}, journal={FOOD CHEMISTRY}, year=2003, pages={423-431} }