Aksu, M. İ. Et Al. 2008. Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product. JOURNAL OF FOOD SAFETY , vol.28, no.1 , 47-58.

Aksu, M. İ., Kaya, M., & Öz, F., (2008). Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product. JOURNAL OF FOOD SAFETY , vol.28, no.1, 47-58.

Aksu, Muhammet, Mükerrem KAYA, And Fatih ÖZ. "Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product," JOURNAL OF FOOD SAFETY , vol.28, no.1, 47-58, 2008

Aksu, Muhammet İ. Et Al. "Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product." JOURNAL OF FOOD SAFETY , vol.28, no.1, pp.47-58, 2008

Aksu, M. İ. Kaya, M. And Öz, F. (2008) . "Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product." JOURNAL OF FOOD SAFETY , vol.28, no.1, pp.47-58.

@article{article, author={Muhammet İrfan AKSU Et Al. }, title={Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product}, journal={JOURNAL OF FOOD SAFETY}, year=2008, pages={47-58} }