AKSU, M. İ. Et Al. 2016. Microbiological quality of Pastırma covered with cemen paste added to lyophilized water extract of red cabbage.. 1st Black Sea Association of Food Science and Technology Congress .

AKSU, M. İ., ŞAT, İ. G., GÜRSES, M., ÖZ, F., ERDEMİR, E., & TURAN, E., (2016). Microbiological quality of Pastırma covered with cemen paste added to lyophilized water extract of red cabbage. . 1st Black Sea Association of Food Science and Technology Congress

AKSU, MUHAMMET Et Al. "Microbiological quality of Pastırma covered with cemen paste added to lyophilized water extract of red cabbage.," 1st Black Sea Association of Food Science and Technology Congress, 2016

AKSU, MUHAMMET İ. Et Al. "Microbiological quality of Pastırma covered with cemen paste added to lyophilized water extract of red cabbage.." 1st Black Sea Association of Food Science and Technology Congress , 2016

AKSU, M. İ. Et Al. (2016) . "Microbiological quality of Pastırma covered with cemen paste added to lyophilized water extract of red cabbage.." 1st Black Sea Association of Food Science and Technology Congress .

@conferencepaper{conferencepaper, author={MUHAMMET İRFAN AKSU Et Al. }, title={Microbiological quality of Pastırma covered with cemen paste added to lyophilized water extract of red cabbage.}, congress name={1st Black Sea Association of Food Science and Technology Congress}, city={}, country={}, year={2016}}