Doymaz, I. Et Al. 2006. Drying characteristics of dill and parsley leaves. JOURNAL OF FOOD ENGINEERING , vol.77, no.3 , 559-565.

Doymaz, I., Tugrul, N., & Pala, M., (2006). Drying characteristics of dill and parsley leaves. JOURNAL OF FOOD ENGINEERING , vol.77, no.3, 559-565.

Doymaz, İbrahim, Nurcan TUĞRUL, And Mehmet PALA. "Drying characteristics of dill and parsley leaves," JOURNAL OF FOOD ENGINEERING , vol.77, no.3, 559-565, 2006

Doymaz, İbrahim Et Al. "Drying characteristics of dill and parsley leaves." JOURNAL OF FOOD ENGINEERING , vol.77, no.3, pp.559-565, 2006

Doymaz, I. Tugrul, N. And Pala, M. (2006) . "Drying characteristics of dill and parsley leaves." JOURNAL OF FOOD ENGINEERING , vol.77, no.3, pp.559-565.

@article{article, author={İbrahim DOYMAZ Et Al. }, title={Drying characteristics of dill and parsley leaves}, journal={JOURNAL OF FOOD ENGINEERING}, year=2006, pages={559-565} }