Kaban, G. 2010. VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK). INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.3 , 525-534.

Kaban, G., (2010). VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK). INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.3, 525-534.

Kaban, Güzin. "VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.3, 525-534, 2010

Kaban, Güzin. "VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.3, pp.525-534, 2010

Kaban, G. (2010) . "VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.3, pp.525-534.

@article{article, author={Güzin KABAN}, title={VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2010, pages={525-534} }