M. Kılıç Akyılmaz Et Al. , "Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage," INTERNATIONAL DAIRY JOURNAL , vol.141, pp.105617, 2023
Kılıç Akyılmaz, M. Et Al. 2023. Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage. INTERNATIONAL DAIRY JOURNAL , vol.141 , 105617.
Kılıç Akyılmaz, M., Kurt, Ç., Parlak Uzunoğlu, T., Türkmen, F., Güneş, G., & Erem, E., (2023). Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage. INTERNATIONAL DAIRY JOURNAL , vol.141, 105617.
Kılıç Akyılmaz, Meral Et Al. "Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage," INTERNATIONAL DAIRY JOURNAL , vol.141, 105617, 2023
Kılıç Akyılmaz, Meral K. Et Al. "Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage." INTERNATIONAL DAIRY JOURNAL , vol.141, pp.105617, 2023
Kılıç Akyılmaz, M. Et Al. (2023) . "Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage." INTERNATIONAL DAIRY JOURNAL , vol.141, p.105617.
@article{article, author={Meral Kılıç Akyılmaz Et Al. }, title={Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage}, journal={INTERNATIONAL DAIRY JOURNAL}, year=2023, pages={105617} }