Ayranci, E. And Tunc, S. 2001. The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films. FOOD CHEMISTRY , vol.72, no.2 , 231-236.

Ayranci, E., & Tunc, S., (2001). The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films. FOOD CHEMISTRY , vol.72, no.2, 231-236.

Ayranci, EROL, And SİBEL TUNÇ. "The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films," FOOD CHEMISTRY , vol.72, no.2, 231-236, 2001

Ayranci, EROL And Tunc, SİBEL. "The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films." FOOD CHEMISTRY , vol.72, no.2, pp.231-236, 2001

Ayranci, E. And Tunc, S. (2001) . "The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films." FOOD CHEMISTRY , vol.72, no.2, pp.231-236.

@article{article, author={EROL AYRANCI And author={SİBEL TUNÇ}, title={The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films}, journal={FOOD CHEMISTRY}, year=2001, pages={231-236} }