Arslan, A. Et Al. 2021. Infrared drying kinetics and color qualities of organic and conventional sweet red peppers Organik ve Konvansiyonel Tatli Kirmizi Biberlerin Kizilötesi Kurutma Kinetiǧi ve Renk Kalitesi. Journal of Tekirdag Agricultural Faculty , vol.18, no.2 , 260-272.

Arslan, A., SOYSAL, Y., & KESKİN, M., (2021). Infrared drying kinetics and color qualities of organic and conventional sweet red peppers Organik ve Konvansiyonel Tatli Kirmizi Biberlerin Kizilötesi Kurutma Kinetiǧi ve Renk Kalitesi. Journal of Tekirdag Agricultural Faculty , vol.18, no.2, 260-272.

Arslan, Aysel, YURTSEVER SOYSAL, And MUHARREM KESKİN. "Infrared drying kinetics and color qualities of organic and conventional sweet red peppers Organik ve Konvansiyonel Tatli Kirmizi Biberlerin Kizilötesi Kurutma Kinetiǧi ve Renk Kalitesi," Journal of Tekirdag Agricultural Faculty , vol.18, no.2, 260-272, 2021

Arslan, Aysel Et Al. "Infrared drying kinetics and color qualities of organic and conventional sweet red peppers Organik ve Konvansiyonel Tatli Kirmizi Biberlerin Kizilötesi Kurutma Kinetiǧi ve Renk Kalitesi." Journal of Tekirdag Agricultural Faculty , vol.18, no.2, pp.260-272, 2021

Arslan, A. SOYSAL, Y. And KESKİN, M. (2021) . "Infrared drying kinetics and color qualities of organic and conventional sweet red peppers Organik ve Konvansiyonel Tatli Kirmizi Biberlerin Kizilötesi Kurutma Kinetiǧi ve Renk Kalitesi." Journal of Tekirdag Agricultural Faculty , vol.18, no.2, pp.260-272.

@article{article, author={Aysel Arslan Et Al. }, title={Infrared drying kinetics and color qualities of organic and conventional sweet red peppers Organik ve Konvansiyonel Tatli Kirmizi Biberlerin Kizilötesi Kurutma Kinetiǧi ve Renk Kalitesi}, journal={Journal of Tekirdag Agricultural Faculty}, year=2021, pages={260-272} }