Kirimli, S. And Kunduhoglu, B. 2016. INACTIVATION OF ZYGOSACHAROMYCES ROUXII USING POWER ULTRASOUND AT DIFERENT TEMPERATURES, PH AND WATER ACTIVITY CONDITIONS. ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.1 , 64-72.

Kirimli, S., & Kunduhoglu, B., (2016). INACTIVATION OF ZYGOSACHAROMYCES ROUXII USING POWER ULTRASOUND AT DIFERENT TEMPERATURES, PH AND WATER ACTIVITY CONDITIONS. ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.1, 64-72.

Kirimli, S., And BUKET KUNDUHOĞLU. "INACTIVATION OF ZYGOSACHAROMYCES ROUXII USING POWER ULTRASOUND AT DIFERENT TEMPERATURES, PH AND WATER ACTIVITY CONDITIONS," ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.1, 64-72, 2016

Kirimli, S. And Kunduhoglu, BUKET. "INACTIVATION OF ZYGOSACHAROMYCES ROUXII USING POWER ULTRASOUND AT DIFERENT TEMPERATURES, PH AND WATER ACTIVITY CONDITIONS." ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.1, pp.64-72, 2016

Kirimli, S. And Kunduhoglu, B. (2016) . "INACTIVATION OF ZYGOSACHAROMYCES ROUXII USING POWER ULTRASOUND AT DIFERENT TEMPERATURES, PH AND WATER ACTIVITY CONDITIONS." ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.1, pp.64-72.

@article{article, author={S. Kirimli And author={BUKET KUNDUHOĞLU}, title={INACTIVATION OF ZYGOSACHAROMYCES ROUXII USING POWER ULTRASOUND AT DIFERENT TEMPERATURES, PH AND WATER ACTIVITY CONDITIONS}, journal={ITALIAN JOURNAL OF FOOD SCIENCE}, year=2016, pages={64-72} }