Bobuş Alkaya, G. Et Al. 2022. Comparison of conventional far-infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis. Journal of Food Processing and Preservation , vol.46, no.1 .

Bobuş Alkaya, G., ERDOĞDU, F., & Ekiz, H., (2022). Comparison of conventional far-infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis. Journal of Food Processing and Preservation , vol.46, no.1.

Bobuş Alkaya, Günseli, FERRUH ERDOĞDU, And H.Ibrahim Ekiz. "Comparison of conventional far-infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis," Journal of Food Processing and Preservation , vol.46, no.1, 2022

Bobuş Alkaya, Günseli B. Et Al. "Comparison of conventional far-infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis." Journal of Food Processing and Preservation , vol.46, no.1, 2022

Bobuş Alkaya, G. ERDOĞDU, F. And Ekiz, H. (2022) . "Comparison of conventional far-infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis." Journal of Food Processing and Preservation , vol.46, no.1.

@article{article, author={Günseli Bobuş Alkaya Et Al. }, title={Comparison of conventional far-infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis}, journal={Journal of Food Processing and Preservation}, year=2022}