SAĞDIÇ, O. Et Al. Microbial ecology of mayonnaise, margarine, and sauces. 2017. In Quantitative Microbiology in Food Processing , John Wiley & Sons, Ltd, Chichester, 519-532.

SAĞDIÇ, O., TÖRNÜK, F., KARASU, S., DURAK, M. Z., & ARICI, M., (2017). Microbial ecology of mayonnaise, margarine, and sauces. Quantitative Microbiology in Food Processing (pp.519-532), Chichester: John Wiley & Sons, Ltd.

SAĞDIÇ, Osman Et Al. "Microbial ecology of mayonnaise, margarine, and sauces." In Quantitative Microbiology in Food Processing , 519-532. Chichester: John Wiley & Sons, Ltd, 2017

SAĞDIÇ, Osman Et Al. "Microbial ecology of mayonnaise, margarine, and sauces." Quantitative Microbiology in Food Processing , John Wiley & Sons, Ltd, 2017, pp.519-532.

SAĞDIÇ, O. Et Al. (2017) "Microbial ecology of mayonnaise, margarine, and sauces", Quantitative Microbiology in Food Processing . Chichester: John Wiley & Sons, Ltd.

@bookchapter{bookchapter, author ={Osman SAĞDIÇ Et Al. }, chaptertitle={Microbial ecology of mayonnaise, margarine, and sauces}, booktitle={ Quantitative Microbiology in Food Processing}, publisher={John Wiley & Sons, Ltd}, city={Chichester},year={2017} }