E. Demirok Soncu Et Al. , "Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage," Meat Science , vol.166, 2020
Demirok Soncu, E. Et Al. 2020. Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Science , vol.166 .
Demirok Soncu, E., Özdemir, N., Arslan, B., Küçükkaya, S., & Soyer, A., (2020). Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Science , vol.166.
Demirok Soncu, E. Et Al. "Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage," Meat Science , vol.166, 2020
Demirok Soncu, E. D. Et Al. "Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage." Meat Science , vol.166, 2020
Demirok Soncu, E. Et Al. (2020) . "Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage." Meat Science , vol.166.
@article{article, author={E. Demirok Soncu Et Al. }, title={Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage}, journal={Meat Science}, year=2020}