N. GÜVEN Et Al. , "Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey," Avrupa Bilim ve Teknoloji Dergisi , vol.0, no.15, pp.599-610, 2019
GÜVEN, N. Et Al. 2019. Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey. Avrupa Bilim ve Teknoloji Dergisi , vol.0, no.15 , 599-610.
GÜVEN, N., YETİM, H., & CANKURT, H., (2019). Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey. Avrupa Bilim ve Teknoloji Dergisi , vol.0, no.15, 599-610.
GÜVEN, Neslihan, Hasan YETİM, And Hasan CANKURT. "Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey," Avrupa Bilim ve Teknoloji Dergisi , vol.0, no.15, 599-610, 2019
GÜVEN, Neslihan Et Al. "Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey." Avrupa Bilim ve Teknoloji Dergisi , vol.0, no.15, pp.599-610, 2019
GÜVEN, N. YETİM, H. And CANKURT, H. (2019) . "Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey." Avrupa Bilim ve Teknoloji Dergisi , vol.0, no.15, pp.599-610.
@article{article, author={Neslihan GÜVEN Et Al. }, title={Physicochemical and Sensory Properties of low salt turnip juıce produced by using black carrot juıce and whey}, journal={Avrupa Bilim ve Teknoloji Dergisi}, year=2019, pages={599-610} }