Ö. TOKUŞOĞLU Et Al. , "Phytochemical Quality, Microbial Stability and Bioactive Profiles of Berry Type Fruits, Grape and Grape By Products with High Pressure Processing” [Chapter 11- Part II. Improving Food Quality with High Pressure Processing (HPP)]," In Chapter Name Phytochemical Quality Microbial Stability and Bioactive Profiles of Berry Type Fruits Grape and Grape By Products with High Pressure Processing Chapter 11 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660 , New York: CRC PRESS, TAYLOR & FRANCIS, USA, 2015, pp.215-250.
TOKUŞOĞLU, Ö. Et Al. Phytochemical Quality, Microbial Stability and Bioactive Profiles of Berry Type Fruits, Grape and Grape By Products with High Pressure Processing” [Chapter 11- Part II. Improving Food Quality with High Pressure Processing (HPP)]. 2015. In Chapter Name Phytochemical Quality Microbial Stability and Bioactive Profiles of Berry Type Fruits Grape and Grape By Products with High Pressure Processing Chapter 11 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660 , CRC PRESS, TAYLOR & FRANCIS, USA, New York, 215-250.
TOKUŞOĞLU, Ö., BARRY G, S., & GUSTAVO V, B. C., (2015). Phytochemical Quality, Microbial Stability and Bioactive Profiles of Berry Type Fruits, Grape and Grape By Products with High Pressure Processing” [Chapter 11- Part II. Improving Food Quality with High Pressure Processing (HPP)]. Chapter Name Phytochemical Quality Microbial Stability and Bioactive Profiles of Berry Type Fruits Grape and Grape By Products with High Pressure Processing Chapter 11 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660 (pp.215-250), New York: CRC PRESS, TAYLOR & FRANCIS, USA.
TOKUŞOĞLU, ÖZLEM, SWANSON BARRY G, And BARBOSA CANOVAS GUSTAVO V. "Phytochemical Quality, Microbial Stability and Bioactive Profiles of Berry Type Fruits, Grape and Grape By Products with High Pressure Processing” [Chapter 11- Part II. Improving Food Quality with High Pressure Processing (HPP)]." In Chapter Name Phytochemical Quality Microbial Stability and Bioactive Profiles of Berry Type Fruits Grape and Grape By Products with High Pressure Processing Chapter 11 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660 , 215-250. New York: CRC PRESS, TAYLOR & FRANCIS, USA, 2015
TOKUŞOĞLU, ÖZLEM Et Al. "Phytochemical Quality, Microbial Stability and Bioactive Profiles of Berry Type Fruits, Grape and Grape By Products with High Pressure Processing” [Chapter 11- Part II. Improving Food Quality with High Pressure Processing (HPP)]." Chapter Name Phytochemical Quality Microbial Stability and Bioactive Profiles of Berry Type Fruits Grape and Grape By Products with High Pressure Processing Chapter 11 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660 , CRC PRESS, TAYLOR & FRANCIS, USA, 2015, pp.215-250.
TOKUŞOĞLU, Ö. BARRY G, S. And GUSTAVO V, B. C. (2015) "Phytochemical Quality, Microbial Stability and Bioactive Profiles of Berry Type Fruits, Grape and Grape By Products with High Pressure Processing” [Chapter 11- Part II. Improving Food Quality with High Pressure Processing (HPP)]", Chapter Name Phytochemical Quality Microbial Stability and Bioactive Profiles of Berry Type Fruits Grape and Grape By Products with High Pressure Processing Chapter 11 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660 . New York: CRC PRESS, TAYLOR & FRANCIS, USA.
@bookchapter{bookchapter, author ={ÖZLEM TOKUŞOĞLU Et Al. }, chaptertitle={Phytochemical Quality, Microbial Stability and Bioactive Profiles of Berry Type Fruits, Grape and Grape By Products with High Pressure Processing” [Chapter 11- Part II. Improving Food Quality with High Pressure Processing (HPP)]}, booktitle={ Chapter Name Phytochemical Quality Microbial Stability and Bioactive Profiles of Berry Type Fruits Grape and Grape By Products with High Pressure Processing Chapter 11 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660}, publisher={CRC PRESS, TAYLOR & FRANCIS, USA}, city={New York},year={2015} }