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
Style de citation ChicagoEvrendilek, 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.
Style de citation MLAEvrendilek, 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.