Llave, Y. And ERDOĞDU, F. 2022. Radio frequency processing and recent advances on thawing and tempering of frozen food products. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.3 , 598-618.

Llave, Y., & ERDOĞDU, F., (2022). Radio frequency processing and recent advances on thawing and tempering of frozen food products. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.3, 598-618.

Llave, Yvan, And FERRUH ERDOĞDU. "Radio frequency processing and recent advances on thawing and tempering of frozen food products," CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.3, 598-618, 2022

Llave, Yvan And ERDOĞDU, FERRUH. "Radio frequency processing and recent advances on thawing and tempering of frozen food products." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.3, pp.598-618, 2022

Llave, Y. And ERDOĞDU, F. (2022) . "Radio frequency processing and recent advances on thawing and tempering of frozen food products." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.62, no.3, pp.598-618.

@article{article, author={Yvan Llave And author={FERRUH ERDOĞDU}, title={Radio frequency processing and recent advances on thawing and tempering of frozen food products}, journal={CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION}, year=2022, pages={598-618} }