Cirak, M. A. Et Al. 2022. The chemical, microbiological and sensory characteristics of salgam during fermentation process. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6 .

Cirak, M. A., AĞIRMAN, B., & ERTEN, H., (2022). The chemical, microbiological and sensory characteristics of salgam during fermentation process. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6.

Cirak, Mehmet, BİLAL AĞIRMAN, And HÜSEYİN ERTEN. "The chemical, microbiological and sensory characteristics of salgam during fermentation process," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6, 2022

Cirak, Mehmet A. Et Al. "The chemical, microbiological and sensory characteristics of salgam during fermentation process." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6, 2022

Cirak, M. A. AĞIRMAN, B. And ERTEN, H. (2022) . "The chemical, microbiological and sensory characteristics of salgam during fermentation process." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.6.

@article{article, author={Mehmet Ali Cirak Et Al. }, title={The chemical, microbiological and sensory characteristics of salgam during fermentation process}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}