KAMILOGLU, A. Et Al. Fermented Sausages: Yeasts As Starter Culture. 2nd International Congress on Food Technology , (Aydın, Turkey), 294.

KAMILOGLU, A., KABAN, G., & KAYA, M., Fermented Sausages: Yeasts As Starter Culture . 2nd International Congress on Food Technology (pp.294). Aydın, Turkey

KAMILOGLU, Aybike, Güzin KABAN, And Mükerrem KAYA. "Fermented Sausages: Yeasts As Starter Culture," 2nd International Congress on Food Technology, Aydın, Turkey,

KAMILOGLU, Aybike Et Al. "Fermented Sausages: Yeasts As Starter Culture." 2nd International Congress on Food Technology , Aydın, Turkey, pp.294

KAMILOGLU, A. KABAN, G. And KAYA, M. . "Fermented Sausages: Yeasts As Starter Culture." 2nd International Congress on Food Technology , Aydın, Turkey, p.294.

@conferencepaper{conferencepaper, author={Aybike KAMILOGLU Et Al. }, title={Fermented Sausages: Yeasts As Starter Culture}, congress name={2nd International Congress on Food Technology}, city={Aydın}, country={Turkey}, year={0}, pages={294} }