KABAN, G. Et Al. Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on Volatile Compounds and Sensory Characteristics of Heat-Treated Sucuk. International Conference on Food Microbiology , (United Kingdom), 47.

KABAN, G., Yılmaz, Z., & KAYA, M., Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on Volatile Compounds and Sensory Characteristics of Heat-Treated Sucuk . International Conference on Food Microbiology (pp.47). , United Kingdom

KABAN, Güzin, Z.Y. Yılmaz, And Mükerrem KAYA. "Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on Volatile Compounds and Sensory Characteristics of Heat-Treated Sucuk," International Conference on Food Microbiology, United Kingdom,

KABAN, Güzin Et Al. "Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on Volatile Compounds and Sensory Characteristics of Heat-Treated Sucuk." International Conference on Food Microbiology , United Kingdom, pp.47

KABAN, G. Yılmaz, Z. And KAYA, M. . "Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on Volatile Compounds and Sensory Characteristics of Heat-Treated Sucuk." International Conference on Food Microbiology , United Kingdom, p.47.

@conferencepaper{conferencepaper, author={Güzin KABAN Et Al. }, title={Effects of Lactobacillus sakei S15 and Staphylococcus xylosus GM92 on Volatile Compounds and Sensory Characteristics of Heat-Treated Sucuk}, congress name={International Conference on Food Microbiology}, city={}, country={United Kingdom}, year={0}, pages={47} }