URÇAR, S. Et Al. 2018. Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum. 1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS .

URÇAR, S., ÖZLÜ, H., GEDİKLİ, S., & ATASEVER, M., (2018). Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum . 1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS

URÇAR, Sevda Et Al. "Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum," 1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS, 2018

URÇAR, Sevda U. Et Al. "Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum." 1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS , 2018

URÇAR, S. Et Al. (2018) . "Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum." 1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS .

@conferencepaper{conferencepaper, author={Sevda URÇAR GELEN Et Al. }, title={Microbiological and Histological Quality of Ready-to-Cook Meatballsin Erzurum}, congress name={1st INTERNATIONAL GAP AGRICULTURE LIVESTOCK CONGRESS}, city={}, country={}, year={2018}}