Sagdic, O. 2003. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.36, no.5 , 467-473.

Sagdic, O., (2003). Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.36, no.5, 467-473.

Sagdic, Osman. "Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols," LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.36, no.5, 467-473, 2003

Sagdic, Osman. "Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols." LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.36, no.5, pp.467-473, 2003

Sagdic, O. (2003) . "Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols." LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.36, no.5, pp.467-473.

@article{article, author={Osman SAĞDIÇ}, title={Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, year=2003, pages={467-473} }