Arıcan, A. And Andiç, S. 2011. Survival of E. coli O157:H7 in Yogurt Incubated until Two Different pH Values and Stored at 4 degrees C. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.17, no.4 , 537-542.

Arıcan, A., & Andiç, S., (2011). Survival of E. coli O157:H7 in Yogurt Incubated until Two Different pH Values and Stored at 4 degrees C. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.17, no.4, 537-542.

Arıcan, Aysun, And Seval Andiç. "Survival of E. coli O157:H7 in Yogurt Incubated until Two Different pH Values and Stored at 4 degrees C," KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.17, no.4, 537-542, 2011

Arıcan, Aysun And Andiç, Seval. "Survival of E. coli O157:H7 in Yogurt Incubated until Two Different pH Values and Stored at 4 degrees C." KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.17, no.4, pp.537-542, 2011

Arıcan, A. And Andiç, S. (2011) . "Survival of E. coli O157:H7 in Yogurt Incubated until Two Different pH Values and Stored at 4 degrees C." KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.17, no.4, pp.537-542.

@article{article, author={Aysun Arıcan And author={Seval Andiç}, title={Survival of E. coli O157:H7 in Yogurt Incubated until Two Different pH Values and Stored at 4 degrees C}, journal={KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI}, year=2011, pages={537-542} }