Ozturk, I. Et Al. 2021. Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk". FOOD SCIENCE OF ANIMAL RESOURCES , vol.41, no.2 , 196-213.

Ozturk, I., SAĞDIÇ, O., & Yetim, H., (2021). Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk". FOOD SCIENCE OF ANIMAL RESOURCES , vol.41, no.2, 196-213.

Ozturk, Ismet, Osman SAĞDIÇ, And Hasan Yetim. "Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"," FOOD SCIENCE OF ANIMAL RESOURCES , vol.41, no.2, 196-213, 2021

Ozturk, Ismet Et Al. "Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"." FOOD SCIENCE OF ANIMAL RESOURCES , vol.41, no.2, pp.196-213, 2021

Ozturk, I. SAĞDIÇ, O. And Yetim, H. (2021) . "Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"." FOOD SCIENCE OF ANIMAL RESOURCES , vol.41, no.2, pp.196-213.

@article{article, author={Ismet Ozturk Et Al. }, title={Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"}, journal={FOOD SCIENCE OF ANIMAL RESOURCES}, year=2021, pages={196-213} }