Kilic, A. 2009. Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality. JOURNAL OF FOOD ENGINEERING , vol.91, no.1 , 173-182.

Kilic, A., (2009). Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality. JOURNAL OF FOOD ENGINEERING , vol.91, no.1, 173-182.

Kilic, AYDIN. "Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality," JOURNAL OF FOOD ENGINEERING , vol.91, no.1, 173-182, 2009

Kilic, AYDIN. "Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality." JOURNAL OF FOOD ENGINEERING , vol.91, no.1, pp.173-182, 2009

Kilic, A. (2009) . "Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality." JOURNAL OF FOOD ENGINEERING , vol.91, no.1, pp.173-182.

@article{article, author={AYDIN KILIÇ}, title={Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality}, journal={JOURNAL OF FOOD ENGINEERING}, year=2009, pages={173-182} }