Buzrul, S. Et Al. 2022. Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. Food and Bioprocess Technology , vol.15, no.5 , 1188-1194.

Buzrul, S., Öztürk, H. İ., Bilge, G., Baltacıoğlu, C., Karacabey, E., & Altunbaş, O., (2022). Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. Food and Bioprocess Technology , vol.15, no.5, 1188-1194.

Buzrul, Sencer Et Al. "Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color," Food and Bioprocess Technology , vol.15, no.5, 1188-1194, 2022

Buzrul, Sencer Et Al. "Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color." Food and Bioprocess Technology , vol.15, no.5, pp.1188-1194, 2022

Buzrul, S. Et Al. (2022) . "Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color." Food and Bioprocess Technology , vol.15, no.5, pp.1188-1194.

@article{article, author={Sencer Buzrul Et Al. }, title={Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color}, journal={Food and Bioprocess Technology}, year=2022, pages={1188-1194} }