M. Tufekci And S. Guner, "The determination of optimum fermentation time in Turkish black tea manufacture," FOOD CHEMISTRY , vol.60, no.1, pp.53-56, 1997
Tufekci, M. And Guner, S. 1997. The determination of optimum fermentation time in Turkish black tea manufacture. FOOD CHEMISTRY , vol.60, no.1 , 53-56.
Tufekci, M., & Guner, S., (1997). The determination of optimum fermentation time in Turkish black tea manufacture. FOOD CHEMISTRY , vol.60, no.1, 53-56.
Tufekci, MEHMET, And S Guner. "The determination of optimum fermentation time in Turkish black tea manufacture," FOOD CHEMISTRY , vol.60, no.1, 53-56, 1997
Tufekci, MEHMET And Guner, S. "The determination of optimum fermentation time in Turkish black tea manufacture." FOOD CHEMISTRY , vol.60, no.1, pp.53-56, 1997
Tufekci, M. And Guner, S. (1997) . "The determination of optimum fermentation time in Turkish black tea manufacture." FOOD CHEMISTRY , vol.60, no.1, pp.53-56.
@article{article, author={MEHMET TÜFEKÇİ And author={S Guner}, title={The determination of optimum fermentation time in Turkish black tea manufacture}, journal={FOOD CHEMISTRY}, year=1997, pages={53-56} }