E. Evranuz, "The effect of H2O2 dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature," EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.102, no.3, pp.189-193, 2000
Evranuz, E. 2000. The effect of H2O2 dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.102, no.3 , 189-193.
Evranuz, E., (2000). The effect of H2O2 dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.102, no.3, 189-193.
Evranuz, EO. "The effect of H2O2 dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature," EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.102, no.3, 189-193, 2000
Evranuz, EO. "The effect of H2O2 dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature." EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.102, no.3, pp.189-193, 2000
Evranuz, E. (2000) . "The effect of H2O2 dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature." EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.102, no.3, pp.189-193.
@article{article, author={EO Evranuz}, title={The effect of H2O2 dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature}, journal={EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY}, year=2000, pages={189-193} }