Sagun, E. Et Al. 2005. The formation of histamine in herby cheese during ripening. JOURNAL OF FOOD QUALITY , vol.28, no.2 , 171-178.

Sagun, E., EKICI, K., & DURMAZ, H., (2005). The formation of histamine in herby cheese during ripening. JOURNAL OF FOOD QUALITY , vol.28, no.2, 171-178.

Sagun, Emrullah, Kamil Ekici, And Hüsamettin Durmaz. "The formation of histamine in herby cheese during ripening," JOURNAL OF FOOD QUALITY , vol.28, no.2, 171-178, 2005

Sagun, Emrullah Et Al. "The formation of histamine in herby cheese during ripening." JOURNAL OF FOOD QUALITY , vol.28, no.2, pp.171-178, 2005

Sagun, E. EKICI, K. And DURMAZ, H. (2005) . "The formation of histamine in herby cheese during ripening." JOURNAL OF FOOD QUALITY , vol.28, no.2, pp.171-178.

@article{article, author={Emrullah Sağun Et Al. }, title={The formation of histamine in herby cheese during ripening}, journal={JOURNAL OF FOOD QUALITY}, year=2005, pages={171-178} }