Kaban, G. And Kaya, M. 2009. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk. Journal Of Food Science , vol.74, no.1 , 58-63.

Kaban, G., & Kaya, M., (2009). Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk. Journal Of Food Science , vol.74, no.1, 58-63.

Kaban, Güzin, And Mükerrem KAYA. "Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk," Journal Of Food Science , vol.74, no.1, 58-63, 2009

Kaban, Güzin And Kaya, Mükerrem. "Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk." Journal Of Food Science , vol.74, no.1, pp.58-63, 2009

Kaban, G. And Kaya, M. (2009) . "Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk." Journal Of Food Science , vol.74, no.1, pp.58-63.

@article{article, author={Güzin KABAN And author={Mükerrem KAYA}, title={Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk}, journal={Journal Of Food Science}, year=2009, pages={58-63} }