H. Vural, "The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages," ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.207, no.5, pp.410-412, 1998
Vural, H. 1998. The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.207, no.5 , 410-412.
Vural, H., (1998). The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.207, no.5, 410-412.
Vural, HALİL. "The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages," ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.207, no.5, 410-412, 1998
Vural, HALİL. "The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages." ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.207, no.5, pp.410-412, 1998
Vural, H. (1998) . "The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages." ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , vol.207, no.5, pp.410-412.
@article{article, author={HALİL VURAL}, title={The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages}, journal={ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY}, year=1998, pages={410-412} }