Ş. KURT And O. Zorba, "The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage," MEAT SCIENCE , vol.82, no.2, pp.179-184, 2009
KURT, Ş. And Zorba, O. 2009. The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage. MEAT SCIENCE , vol.82, no.2 , 179-184.
KURT, Ş., & Zorba, O., (2009). The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage. MEAT SCIENCE , vol.82, no.2, 179-184.
KURT, ŞÜKRÜ, And Omer Zorba. "The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage," MEAT SCIENCE , vol.82, no.2, 179-184, 2009
KURT, ŞÜKRÜ And Zorba, Omer. "The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage." MEAT SCIENCE , vol.82, no.2, pp.179-184, 2009
KURT, Ş. And Zorba, O. (2009) . "The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage." MEAT SCIENCE , vol.82, no.2, pp.179-184.
@article{article, author={ŞÜKRÜ KURT And author={Omer Zorba}, title={The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage}, journal={MEAT SCIENCE}, year=2009, pages={179-184} }