Turkyilmaz, M. Et Al. 2013. Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6 , 1526-1538.

Turkyilmaz, M., TAĞI, Ş., & ÖZKAN, M., (2013). Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, 1526-1538.

Turkyilmaz, MELTEM, ŞEREF TAĞI, And MEHMET ÖZKAN. "Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, 1526-1538, 2013

Turkyilmaz, MELTEM Et Al. "Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, pp.1526-1538, 2013

Turkyilmaz, M. TAĞI, Ş. And ÖZKAN, M. (2013) . "Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, pp.1526-1538.

@article{article, author={MELTEM TÜRKYILMAZ Et Al. }, title={Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={1526-1538} }