YALINKILIC, B. Et Al. 2012. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk. FOOD MICROBIOLOGY , vol.29, no.2 , 255-259.

YALINKILIC, B., KABAN, G., & KAYA, M., (2012). The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk. FOOD MICROBIOLOGY , vol.29, no.2, 255-259.

YALINKILIC, Baris, Güzin KABAN, And Mükerrem KAYA. "The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk," FOOD MICROBIOLOGY , vol.29, no.2, 255-259, 2012

YALINKILIC, Baris Et Al. "The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk." FOOD MICROBIOLOGY , vol.29, no.2, pp.255-259, 2012

YALINKILIC, B. KABAN, G. And KAYA, M. (2012) . "The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk." FOOD MICROBIOLOGY , vol.29, no.2, pp.255-259.

@article{article, author={Baris YALINKILIC Et Al. }, title={The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk}, journal={FOOD MICROBIOLOGY}, year=2012, pages={255-259} }