Pilavtepe-Celik, M. Et Al. 2009. Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water. JOURNAL OF FOOD ENGINEERING , vol.90, no.3 , 388-394.

Pilavtepe-Celik, M., Buzrul, S., ALPAS, H., & Bozoglu, F., (2009). Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water. JOURNAL OF FOOD ENGINEERING , vol.90, no.3, 388-394.

Pilavtepe-Celik, MUTLU Et Al. "Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water," JOURNAL OF FOOD ENGINEERING , vol.90, no.3, 388-394, 2009

Pilavtepe-Celik, MUTLU Et Al. "Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water." JOURNAL OF FOOD ENGINEERING , vol.90, no.3, pp.388-394, 2009

Pilavtepe-Celik, M. Et Al. (2009) . "Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water." JOURNAL OF FOOD ENGINEERING , vol.90, no.3, pp.388-394.

@article{article, author={MUTLU ÇELİK Et Al. }, title={Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water}, journal={JOURNAL OF FOOD ENGINEERING}, year=2009, pages={388-394} }