O. Sagdic Et Al. , "Viability of Escherichia coli O157 : H7 during the fermentation of tarhana produced with different spices," ANNALS OF MICROBIOLOGY , vol.55, no.2, pp.97-100, 2005
Sagdic, O. Et Al. 2005. Viability of Escherichia coli O157 : H7 during the fermentation of tarhana produced with different spices. ANNALS OF MICROBIOLOGY , vol.55, no.2 , 97-100.
Sagdic, O., Soyyigit, H., Ozcelik, S., & Gul, H., (2005). Viability of Escherichia coli O157 : H7 during the fermentation of tarhana produced with different spices. ANNALS OF MICROBIOLOGY , vol.55, no.2, 97-100.
Sagdic, O Et Al. "Viability of Escherichia coli O157 : H7 during the fermentation of tarhana produced with different spices," ANNALS OF MICROBIOLOGY , vol.55, no.2, 97-100, 2005
Sagdic, O Et Al. "Viability of Escherichia coli O157 : H7 during the fermentation of tarhana produced with different spices." ANNALS OF MICROBIOLOGY , vol.55, no.2, pp.97-100, 2005
Sagdic, O. Et Al. (2005) . "Viability of Escherichia coli O157 : H7 during the fermentation of tarhana produced with different spices." ANNALS OF MICROBIOLOGY , vol.55, no.2, pp.97-100.
@article{article, author={O Sagdic Et Al. }, title={Viability of Escherichia coli O157 : H7 during the fermentation of tarhana produced with different spices}, journal={ANNALS OF MICROBIOLOGY}, year=2005, pages={97-100} }