KABAN, G. Et Al. 2022. Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.7 , 4392-4399.

KABAN, G., Sallan, S., Topcu, K. C., Borekci, B. S., & KAYA, M., (2022). Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.7, 4392-4399.

KABAN, Güzin Et Al. "Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.7, 4392-4399, 2022

KABAN, Güzin Et Al. "Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.7, pp.4392-4399, 2022

KABAN, G. Et Al. (2022) . "Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.7, pp.4392-4399.

@article{article, author={Güzin KABAN Et Al. }, title={Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2022, pages={4392-4399} }