E. D. Soncu Et Al. , "Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.97, pp.198-204, 2018
Soncu, E. D. Et Al. 2018. Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.97 , 198-204.
Soncu, E. D., ARSLAN, B., ERTÜRK, D., Kucukkaya, S., Ozdemir, N., & Soyer, A., (2018). Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.97, 198-204.
Soncu, Eda Et Al. "Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.97, 198-204, 2018
Soncu, Eda D. Et Al. "Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.97, pp.198-204, 2018
Soncu, E. D. Et Al. (2018) . "Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.97, pp.198-204.
@article{article, author={Eda Demirok Soncu Et Al. }, title={Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={198-204} }