ORHAN, B. Et Al. 2014. Effects of cold and hot clarification methods on the turbity and anthocyanins of pomegranate juice. International Food Congress, Novel Approaches in Food Industry .

ORHAN, B., TÜRKYILMAZ, M., ERKAN KOÇ, B., & ÖZKAN, M., (2014). Effects of cold and hot clarification methods on the turbity and anthocyanins of pomegranate juice . International Food Congress, Novel Approaches in Food Industry

ORHAN, BUKET Et Al. "Effects of cold and hot clarification methods on the turbity and anthocyanins of pomegranate juice," International Food Congress, Novel Approaches in Food Industry, 2014

ORHAN, BUKET Et Al. "Effects of cold and hot clarification methods on the turbity and anthocyanins of pomegranate juice." International Food Congress, Novel Approaches in Food Industry , 2014

ORHAN, B. Et Al. (2014) . "Effects of cold and hot clarification methods on the turbity and anthocyanins of pomegranate juice." International Food Congress, Novel Approaches in Food Industry .

@conferencepaper{conferencepaper, author={BUKET ORHAN Et Al. }, title={Effects of cold and hot clarification methods on the turbity and anthocyanins of pomegranate juice}, congress name={International Food Congress, Novel Approaches in Food Industry}, city={}, country={}, year={2014}}