P. ŞANLIBABA And B. UYMAZ TEZEL, "Biogenic Amine Formation in Fermented Foods Cheese and Wine," European International Journal of Science and Technology , vol.4, no.6, pp.81-92, 2015
ŞANLIBABA, P. And UYMAZ TEZEL, B. 2015. Biogenic Amine Formation in Fermented Foods Cheese and Wine. European International Journal of Science and Technology , vol.4, no.6 , 81-92.
ŞANLIBABA, P., & UYMAZ TEZEL, B., (2015). Biogenic Amine Formation in Fermented Foods Cheese and Wine. European International Journal of Science and Technology , vol.4, no.6, 81-92.
ŞANLIBABA, PINAR, And BAŞAR UYMAZ TEZEL. "Biogenic Amine Formation in Fermented Foods Cheese and Wine," European International Journal of Science and Technology , vol.4, no.6, 81-92, 2015
ŞANLIBABA, PINAR And UYMAZ TEZEL, BAŞAR U. . "Biogenic Amine Formation in Fermented Foods Cheese and Wine." European International Journal of Science and Technology , vol.4, no.6, pp.81-92, 2015
ŞANLIBABA, P. And UYMAZ TEZEL, B. (2015) . "Biogenic Amine Formation in Fermented Foods Cheese and Wine." European International Journal of Science and Technology , vol.4, no.6, pp.81-92.
@article{article, author={PINAR ŞANLIBABA And author={BAŞAR UYMAZ TEZEL}, title={Biogenic Amine Formation in Fermented Foods Cheese and Wine}, journal={European International Journal of Science and Technology}, year=2015, pages={81-92} }