Ekici, K. Et Al. 2004. Note on histamine levels in Turkish style fermented sausages. MEAT SCIENCE , vol.68, no.1 , 123-125.

Ekici, K., Sekeroglu, R., Sancak, Y. C., & NOYAN, T., (2004). Note on histamine levels in Turkish style fermented sausages. MEAT SCIENCE , vol.68, no.1, 123-125.

Ekici, Kamil Et Al. "Note on histamine levels in Turkish style fermented sausages," MEAT SCIENCE , vol.68, no.1, 123-125, 2004

Ekici, Kamil Et Al. "Note on histamine levels in Turkish style fermented sausages." MEAT SCIENCE , vol.68, no.1, pp.123-125, 2004

Ekici, K. Et Al. (2004) . "Note on histamine levels in Turkish style fermented sausages." MEAT SCIENCE , vol.68, no.1, pp.123-125.

@article{article, author={Kamil Ekici Et Al. }, title={Note on histamine levels in Turkish style fermented sausages}, journal={MEAT SCIENCE}, year=2004, pages={123-125} }