KURT, Ş. And Zorba, O. 2010. The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.16, no.3 , 191-196.

KURT, Ş., & Zorba, O., (2010). The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment. FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.16, no.3, 191-196.

KURT, ŞÜKRÜ, And Omer Zorba. "The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment," FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.16, no.3, 191-196, 2010

KURT, ŞÜKRÜ And Zorba, Omer. "The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.16, no.3, pp.191-196, 2010

KURT, Ş. And Zorba, O. (2010) . "The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment." FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.16, no.3, pp.191-196.

@article{article, author={ŞÜKRÜ KURT And author={Omer Zorba}, title={The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment}, journal={FOOD SCIENCE AND TECHNOLOGY RESEARCH}, year=2010, pages={191-196} }