Vazgecer, B. Et Al. 2004. Microbiological and chemical qualities of chicken doner kebab retailed on the Turkish restaurants. FOOD CONTROL , vol.15, no.4 , 261-264.

Vazgecer, B., Ulu, H., & Oztan, A., (2004). Microbiological and chemical qualities of chicken doner kebab retailed on the Turkish restaurants. FOOD CONTROL , vol.15, no.4, 261-264.

Vazgecer, B, H Ulu, And A Oztan. "Microbiological and chemical qualities of chicken doner kebab retailed on the Turkish restaurants," FOOD CONTROL , vol.15, no.4, 261-264, 2004

Vazgecer, B Et Al. "Microbiological and chemical qualities of chicken doner kebab retailed on the Turkish restaurants." FOOD CONTROL , vol.15, no.4, pp.261-264, 2004

Vazgecer, B. Ulu, H. And Oztan, A. (2004) . "Microbiological and chemical qualities of chicken doner kebab retailed on the Turkish restaurants." FOOD CONTROL , vol.15, no.4, pp.261-264.

@article{article, author={B Vazgecer Et Al. }, title={Microbiological and chemical qualities of chicken doner kebab retailed on the Turkish restaurants}, journal={FOOD CONTROL}, year=2004, pages={261-264} }