Kaban, G. And Kaya, M. 2009. Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening. FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.1 , 150-156.

Kaban, G., & Kaya, M., (2009). Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening. FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.1, 150-156.

Kaban, Güzin, And Muekerrem Kaya. "Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening," FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.1, 150-156, 2009

Kaban, Güzin And Kaya, Muekerrem. "Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening." FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.1, pp.150-156, 2009

Kaban, G. And Kaya, M. (2009) . "Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening." FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.1, pp.150-156.

@article{article, author={Güzin KABAN And author={Muekerrem Kaya}, title={Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2009, pages={150-156} }