E. K. Tayyarcan Et Al. , "The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.154, 2022
Tayyarcan, E. K. Et Al. 2022. The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.154 .
Tayyarcan, E. K., Evran, S., Akin, P. A., SOYKUT, E. A., & BOYACI, İ. H., (2022). The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.154.
Tayyarcan, Emine Et Al. "The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.154, 2022
Tayyarcan, Emine K. Et Al. "The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.154, 2022
Tayyarcan, E. K. Et Al. (2022) . "The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.154.
@article{article, author={Emine Kubra Tayyarcan Et Al. }, title={The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2022}