Aksu, M. İ. Et Al. 2016. Changes in the Physico-chemical and Microbial Quality during the Production of Pastirma Cured with Different Levels of Sodium Nitrite. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.5 , 617-625.

Aksu, M. İ., Erdemir, E., & Cakici, N., (2016). Changes in the Physico-chemical and Microbial Quality during the Production of Pastirma Cured with Different Levels of Sodium Nitrite. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.5, 617-625.

Aksu, Muhammet, Ebru ERDEMİR, And Neslihan Cakici. "Changes in the Physico-chemical and Microbial Quality during the Production of Pastirma Cured with Different Levels of Sodium Nitrite," KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.5, 617-625, 2016

Aksu, Muhammet İ. Et Al. "Changes in the Physico-chemical and Microbial Quality during the Production of Pastirma Cured with Different Levels of Sodium Nitrite." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.5, pp.617-625, 2016

Aksu, M. İ. Erdemir, E. And Cakici, N. (2016) . "Changes in the Physico-chemical and Microbial Quality during the Production of Pastirma Cured with Different Levels of Sodium Nitrite." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.5, pp.617-625.

@article{article, author={Muhammet İrfan AKSU Et Al. }, title={Changes in the Physico-chemical and Microbial Quality during the Production of Pastirma Cured with Different Levels of Sodium Nitrite}, journal={KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES}, year=2016, pages={617-625} }