H. Cankurt Et Al. , "Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey," Avrupa Bilim ve Teknoloji Dergisi , no.15, pp.599-610, 2019
Cankurt, H. Et Al. 2019. Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey. Avrupa Bilim ve Teknoloji Dergisi , no.15 , 599-610.
Cankurt, H., Yetim, H., & Güven, N., (2019). Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey. Avrupa Bilim ve Teknoloji Dergisi , no.15, 599-610.
Cankurt, HASAN, Hasan Yetim, And Neslihan Güven. "Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey," Avrupa Bilim ve Teknoloji Dergisi , no.15, 599-610, 2019
Cankurt, HASAN Et Al. "Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey." Avrupa Bilim ve Teknoloji Dergisi , no.15, pp.599-610, 2019
Cankurt, H. Yetim, H. And Güven, N. (2019) . "Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey." Avrupa Bilim ve Teknoloji Dergisi , no.15, pp.599-610.
@article{article, author={HASAN CANKURT Et Al. }, title={Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey}, journal={Avrupa Bilim ve Teknoloji Dergisi}, year=2019, pages={599-610} }