GOKALP, H. Et Al. 1988. SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY. JOURNAL OF FOOD PROTECTION , vol.51, no.2 , 121-125.

GOKALP, H., YETIM, H., KAYA, M., & OCKERMAN, H., (1988). SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY. JOURNAL OF FOOD PROTECTION , vol.51, no.2, 121-125.

GOKALP, HY Et Al. "SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY," JOURNAL OF FOOD PROTECTION , vol.51, no.2, 121-125, 1988

GOKALP, HY Et Al. "SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY." JOURNAL OF FOOD PROTECTION , vol.51, no.2, pp.121-125, 1988

GOKALP, H. Et Al. (1988) . "SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY." JOURNAL OF FOOD PROTECTION , vol.51, no.2, pp.121-125.

@article{article, author={HY GOKALP Et Al. }, title={SAPROPHYTIC AND PATHOGENIC BACTERIA LEVELS IN TURKISH SOUDJOUKS MANUFACTURED IN ERZURUM, TURKEY}, journal={JOURNAL OF FOOD PROTECTION}, year=1988, pages={121-125} }