KAMİLOĞLU, A. Et Al. 2016. Contribution of catalase positive cocci on flavour formation in fermented sausage. British Journal of Applied Science and Technology , vol.17 , 1-8.

KAMİLOĞLU, A., KABAN, G., & KAYA, M., (2016). Contribution of catalase positive cocci on flavour formation in fermented sausage. British Journal of Applied Science and Technology , vol.17, 1-8.

KAMİLOĞLU, AYBİKE, Güzin KABAN, And MÜKERREM KAYA. "Contribution of catalase positive cocci on flavour formation in fermented sausage," British Journal of Applied Science and Technology , vol.17, 1-8, 2016

KAMİLOĞLU, AYBİKE Et Al. "Contribution of catalase positive cocci on flavour formation in fermented sausage." British Journal of Applied Science and Technology , vol.17, pp.1-8, 2016

KAMİLOĞLU, A. KABAN, G. And KAYA, M. (2016) . "Contribution of catalase positive cocci on flavour formation in fermented sausage." British Journal of Applied Science and Technology , vol.17, pp.1-8.

@article{article, author={AYBİKE KAMİLOĞLU Et Al. }, title={Contribution of catalase positive cocci on flavour formation in fermented sausage}, journal={British Journal of Applied Science and Technology}, year=2016, pages={1-8} }