TERKURAN, M. And ERGİNKAYA, Z. 2019. THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN. Gıda , vol.44, no.6 , 1020-1029.

TERKURAN, M., & ERGİNKAYA, Z., (2019). THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN. Gıda , vol.44, no.6, 1020-1029.

TERKURAN, MEVHİBE, And ZERRİN ERGİNKAYA. "THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN," Gıda , vol.44, no.6, 1020-1029, 2019

TERKURAN, MEVHİBE And ERGİNKAYA, ZERRİN. "THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN." Gıda , vol.44, no.6, pp.1020-1029, 2019

TERKURAN, M. And ERGİNKAYA, Z. (2019) . "THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN." Gıda , vol.44, no.6, pp.1020-1029.

@article{article, author={MEVHİBE TERKURAN And author={ZERRİN ERGİNKAYA}, title={THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN}, journal={Gıda}, year=2019, pages={1020-1029} }