Altin, O. Et Al. 2022. A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.77 .

Altin, O., Skipnes, D., Skara, T., & ERDOĞDU, F., (2022). A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.77.

Altin, Ozan Et Al. "A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.77, 2022

Altin, Ozan Et Al. "A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.77, 2022

Altin, O. Et Al. (2022) . "A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.77.

@article{article, author={Ozan Altin Et Al. }, title={A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2022}