Evrendilek, G. A. (2017). Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 23(8), 668. https://doi.org/10.1177/1082013217715369
Chicago ZitierstilEvrendilek, Gulsun A. "Impacts of Pulsed Electric Field and Heat Treatment on Quality and Sensory Properties and Microbial Inactivation of Pomegranate Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 23, no. 8 (2017): 668. https://dx.doi.org/10.1177/1082013217715369.
MLA ZitierstilEvrendilek, Gulsun A. "Impacts of Pulsed Electric Field and Heat Treatment on Quality and Sensory Properties and Microbial Inactivation of Pomegranate Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 8, 2017, p. 668.