KAYA, M. And KABAN, G. 2024. Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type. Foods , vol.13, no.23 .

KAYA, M., & KABAN, G., (2024). Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type. Foods , vol.13, no.23.

KAYA, Mükerrem, And Güzin KABAN. "Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type," Foods , vol.13, no.23, 2024

KAYA, Mükerrem And KABAN, Güzin. "Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type." Foods , vol.13, no.23, 2024

KAYA, M. And KABAN, G. (2024) . "Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type." Foods , vol.13, no.23.

@article{article, author={Mükerrem KAYA And author={Güzin KABAN}, title={Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type}, journal={Foods}, year=2024}