Urkek, B. Et Al. 2019. Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.). INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.15 .

Urkek, B., ŞENGÜL, M., Akgul, H. I., & Kotan, T. E., (2019). Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.). INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.15.

Urkek, Bayram Et Al. "Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.15, 2019

Urkek, Bayram Et Al. "Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.15, 2019

Urkek, B. Et Al. (2019) . "Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.15.

@article{article, author={Bayram Urkek Et Al. }, title={Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2019}