Aksu, M. İ. Et Al. 2006. Inhibition of Escherichia coli O157 H7 in Cemens with Different Garlic Levels. American Journal of Food Technology , vol.1 , 59-65.

Aksu, M. İ., Kaya, M., & Öz, F., (2006). Inhibition of Escherichia coli O157 H7 in Cemens with Different Garlic Levels. American Journal of Food Technology , vol.1, 59-65.

Aksu, Muhammet, Mükerrem KAYA, And Fatih ÖZ. "Inhibition of Escherichia coli O157 H7 in Cemens with Different Garlic Levels," American Journal of Food Technology , vol.1, 59-65, 2006

Aksu, Muhammet İ. Et Al. "Inhibition of Escherichia coli O157 H7 in Cemens with Different Garlic Levels." American Journal of Food Technology , vol.1, pp.59-65, 2006

Aksu, M. İ. Kaya, M. And Öz, F. (2006) . "Inhibition of Escherichia coli O157 H7 in Cemens with Different Garlic Levels." American Journal of Food Technology , vol.1, pp.59-65.

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