Erkan, M. Et Al. 2005. Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.1 , 91-96.

Erkan, M., PEKMEZCİ, M., & WANG, C., (2005). Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.1, 91-96.

Erkan, MUSTAFA, Mustafa PEKMEZCİ, And CY WANG. "Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.1, 91-96, 2005

Erkan, MUSTAFA Et Al. "Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.1, pp.91-96, 2005

Erkan, M. PEKMEZCİ, M. And WANG, C. (2005) . "Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.40, no.1, pp.91-96.

@article{article, author={MUSTAFA ERKAN Et Al. }, title={Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2005, pages={91-96} }