Akyol, Y. Et Al. 2024. Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage. SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.38, no.3 , 486-494.

Akyol, Y., YILMAZ ORAL, Z. F., KABAN, G., & KAYA, M., (2024). Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage. SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.38, no.3, 486-494.

Akyol, Yağmur Et Al. "Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage," SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.38, no.3, 486-494, 2024

Akyol, Yağmur Et Al. "Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage." SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.38, no.3, pp.486-494, 2024

Akyol, Y. Et Al. (2024) . "Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage." SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , vol.38, no.3, pp.486-494.

@article{article, author={Yağmur Akyol Et Al. }, title={Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage}, journal={SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES}, year=2024, pages={486-494} }