Karaman, S. Et Al. 2014. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. JOURNAL OF DAIRY SCIENCE , vol.97, no.1 , 97-110.

Karaman, S., TOKER, Ö. S., YÜKSEL, F., ÇAM, M., KAYACIER, A., & DOĞAN, M., (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. JOURNAL OF DAIRY SCIENCE , vol.97, no.1, 97-110.

Karaman, Safa Et Al. "Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration," JOURNAL OF DAIRY SCIENCE , vol.97, no.1, 97-110, 2014

Karaman, Safa Et Al. "Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration." JOURNAL OF DAIRY SCIENCE , vol.97, no.1, pp.97-110, 2014

Karaman, S. Et Al. (2014) . "Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration." JOURNAL OF DAIRY SCIENCE , vol.97, no.1, pp.97-110.

@article{article, author={Safa KARAMAN Et Al. }, title={Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration}, journal={JOURNAL OF DAIRY SCIENCE}, year=2014, pages={97-110} }