ERDOĞDU, F. Et Al. 2016. Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation. FOOD AND BIOPRODUCTS PROCESSING , vol.100 , 512-524.

ERDOĞDU, F., Tutar, M., Oines, S., Barreno, I., & Skipnes, D., (2016). Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation. FOOD AND BIOPRODUCTS PROCESSING , vol.100, 512-524.

ERDOĞDU, FERRUH Et Al. "Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation," FOOD AND BIOPRODUCTS PROCESSING , vol.100, 512-524, 2016

ERDOĞDU, FERRUH Et Al. "Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation." FOOD AND BIOPRODUCTS PROCESSING , vol.100, pp.512-524, 2016

ERDOĞDU, F. Et Al. (2016) . "Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation." FOOD AND BIOPRODUCTS PROCESSING , vol.100, pp.512-524.

@article{article, author={FERRUH ERDOĞDU Et Al. }, title={Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation}, journal={FOOD AND BIOPRODUCTS PROCESSING}, year=2016, pages={512-524} }