B. HAKGÜDER TAZE Et Al. , "UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects," In Innovative Food Processing Technologies , Elsevier, 2021, pp.277-305.
HAKGÜDER TAZE, B. Et Al. UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects. 2021. In Innovative Food Processing Technologies , Elsevier, 277-305.
HAKGÜDER TAZE, B., Akgün, M. P., YILDIZ, S., KAYA, Z., & ÜNLÜTÜRK, S., (2021). UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects. Innovative Food Processing Technologies (pp.277-305), Elsevier.
HAKGÜDER TAZE, BENGİ Et Al. "UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects." In Innovative Food Processing Technologies , 277-305. Elsevier, 2021
HAKGÜDER TAZE, BENGİ Et Al. "UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects." Innovative Food Processing Technologies , Elsevier, 2021, pp.277-305.
HAKGÜDER TAZE, B. Et Al. (2021) "UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects", Innovative Food Processing Technologies . Elsevier.
@bookchapter{bookchapter, author ={BENGİ HAKGÜDER Et Al. }, chaptertitle={UV Processing and Storage of Liquid and Solid Foods: Quality, Microbial, Enzymatic, Nutritional, Organoleptic, Composition and Properties Effects}, booktitle={ Innovative Food Processing Technologies}, publisher={Elsevier}, city={},year={2021} }