Fettahoğlu, K. Et Al. 2023. Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma. Foods , vol.12, no.15 .

Fettahoğlu, K., KAYA, M., & KABAN, G., (2023). Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma. Foods , vol.12, no.15.

Fettahoğlu, Kübra, Mükerrem KAYA, And Güzin KABAN. "Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma," Foods , vol.12, no.15, 2023

Fettahoğlu, Kübra Et Al. "Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma." Foods , vol.12, no.15, 2023

Fettahoğlu, K. KAYA, M. And KABAN, G. (2023) . "Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma." Foods , vol.12, no.15.

@article{article, author={Kübra Fettahoğlu Et Al. }, title={Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma}, journal={Foods}, year=2023}