Baran, A. Et Al. 2022. Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey. REVISTA CIENTÍFICA. FACULTAD DE CIENCIAS VETERINARIAS. LUZ , vol.32, no.2022 , 1-11.

Baran, A., Adıgüzel, M. C., & Aydın, H., (2022). Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey. REVISTA CIENTÍFICA. FACULTAD DE CIENCIAS VETERINARIAS. LUZ , vol.32, no.2022, 1-11.

Baran, Alper, Mehmet Cemal Adıgüzel, And Hakan AYDIN. "Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey," REVISTA CIENTÍFICA. FACULTAD DE CIENCIAS VETERINARIAS. LUZ , vol.32, no.2022, 1-11, 2022

Baran, Alper Et Al. "Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey." REVISTA CIENTÍFICA. FACULTAD DE CIENCIAS VETERINARIAS. LUZ , vol.32, no.2022, pp.1-11, 2022

Baran, A. Adıgüzel, M. C. And Aydın, H. (2022) . "Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey." REVISTA CIENTÍFICA. FACULTAD DE CIENCIAS VETERINARIAS. LUZ , vol.32, no.2022, pp.1-11.

@article{article, author={Alper BARAN Et Al. }, title={Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey}, journal={REVISTA CIENTÍFICA. FACULTAD DE CIENCIAS VETERINARIAS. LUZ}, year=2022, pages={1-11} }