E. DEMİROK SONCU Et Al. , "Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils," 19th International Congress on Food Processing and Technology , vol.8, Paris, France, pp.85, 2017
DEMİROK SONCU, E. Et Al. 2017. Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils. 19th International Congress on Food Processing and Technology , (Paris, France), 85.
DEMİROK SONCU, E., ARSLAN, B., ÇINAR, G., ERTÜRK, D., & SOYER, A., (2017). Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils . 19th International Congress on Food Processing and Technology (pp.85). Paris, France
DEMİROK SONCU, EDA Et Al. "Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils," 19th International Congress on Food Processing and Technology, Paris, France, 2017
DEMİROK SONCU, EDA D. Et Al. "Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils." 19th International Congress on Food Processing and Technology , Paris, France, pp.85, 2017
DEMİROK SONCU, E. Et Al. (2017) . "Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils." 19th International Congress on Food Processing and Technology , Paris, France, p.85.
@conferencepaper{conferencepaper, author={EDA DEMİROK SONCU Et Al. }, title={Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils}, congress name={19th International Congress on Food Processing and Technology}, city={Paris}, country={France}, year={2017}, pages={85} }