A. KILIÇ Et Al. , "The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish," 1st International Congress on Food Technology , Turkey, 2010
KILIÇ, A. Et Al. 2010. The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish. 1st International Congress on Food Technology , (Turkey).
KILIÇ, A., ÖMÜR, Ö., & KARAKAYA, Ş. G., (2010). The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish . 1st International Congress on Food Technology, Turkey
KILIÇ, AYDIN, ÖZGE ÖMÜR, And ŞÜKRAN GÖKÇE KARAKAYA. "The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish," 1st International Congress on Food Technology, Turkey, 2010
KILIÇ, AYDIN Et Al. "The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish." 1st International Congress on Food Technology , Turkey, 2010
KILIÇ, A. ÖMÜR, Ö. And KARAKAYA, Ş. G. (2010) . "The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish." 1st International Congress on Food Technology , Turkey.
@conferencepaper{conferencepaper, author={AYDIN KILIÇ Et Al. }, title={The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish}, congress name={1st International Congress on Food Technology}, city={}, country={Turkey}, year={2010}}