AKSU, M. I. Et Al. 2006. Inhibition of Escherichia coli O157:H7 in Çemens with Different Garlic Levels. American Journal of Food and Technology , vol.1, no.1 , 59-65.

AKSU, M. I., KAYA, M., & ÖZ, F., (2006). Inhibition of Escherichia coli O157:H7 in Çemens with Different Garlic Levels. American Journal of Food and Technology , vol.1, no.1, 59-65.

AKSU, M., Mükerrem KAYA, And Fatih ÖZ. "Inhibition of Escherichia coli O157:H7 in Çemens with Different Garlic Levels," American Journal of Food and Technology , vol.1, no.1, 59-65, 2006

AKSU, M. I. Et Al. "Inhibition of Escherichia coli O157:H7 in Çemens with Different Garlic Levels." American Journal of Food and Technology , vol.1, no.1, pp.59-65, 2006

AKSU, M. I. KAYA, M. And ÖZ, F. (2006) . "Inhibition of Escherichia coli O157:H7 in Çemens with Different Garlic Levels." American Journal of Food and Technology , vol.1, no.1, pp.59-65.

@article{article, author={M. I. AKSU Et Al. }, title={Inhibition of Escherichia coli O157:H7 in Çemens with Different Garlic Levels}, journal={American Journal of Food and Technology}, year=2006, pages={59-65} }