BAHÇECİ, K. S. Et Al. 2015. Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.31 , 131-138.

BAHÇECİ, K. S., AKILLIOĞLU, H. G., & GÖKMEN, V., (2015). Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.31, 131-138.

BAHÇECİ, Kazim, HALİSE GÜL AKILLIOĞLU, And VURAL GÖKMEN. "Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.31, 131-138, 2015

BAHÇECİ, Kazim S. Et Al. "Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.31, pp.131-138, 2015

BAHÇECİ, K. S. AKILLIOĞLU, H. G. And GÖKMEN, V. (2015) . "Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.31, pp.131-138.

@article{article, author={Kazim Savaş BAHÇECİ Et Al. }, title={Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2015, pages={131-138} }