S. Ozdikmenli And N. N. DEMİREL ZORBA, "Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.," Food Science and Technology International , vol.22, no.2, pp.93-101, 2016
Ozdikmenli, S. And DEMİREL ZORBA, N. N. 2016. Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.. Food Science and Technology International , vol.22, no.2 , 93-101.
Ozdikmenli, S., & DEMİREL ZORBA, N. N., (2016). Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.. Food Science and Technology International , vol.22, no.2, 93-101.
Ozdikmenli, SEDA, And NÜKHET NİLÜFER DEMİREL ZORBA. "Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.," Food Science and Technology International , vol.22, no.2, 93-101, 2016
Ozdikmenli, SEDA Ö. And DEMİREL ZORBA, NÜKHET N. . "Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.." Food Science and Technology International , vol.22, no.2, pp.93-101, 2016
Ozdikmenli, S. And DEMİREL ZORBA, N. N. (2016) . "Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.." Food Science and Technology International , vol.22, no.2, pp.93-101.
@article{article, author={SEDA ÖZDİKMENLİ TEPELİ And author={NÜKHET NİLÜFER DEMİREL ZORBA}, title={Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.}, journal={Food Science and Technology International}, year=2016, pages={93-101} }