Sagdic, O. Et Al. 2005. Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spices. Annals of Microbiology , vol.55, no.2 , 97-100.

Sagdic, O., Soyyigit, H., Ozcelik, S., & Gul, H., (2005). Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spices. Annals of Microbiology , vol.55, no.2, 97-100.

Sagdic, Osman Et Al. "Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spices," Annals of Microbiology , vol.55, no.2, 97-100, 2005

Sagdic, Osman Et Al. "Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spices." Annals of Microbiology , vol.55, no.2, pp.97-100, 2005

Sagdic, O. Et Al. (2005) . "Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spices." Annals of Microbiology , vol.55, no.2, pp.97-100.

@article{article, author={Osman SAĞDIÇ Et Al. }, title={Viability of Escherichia coli O157:H7 during the fermentation of tarhana produced with different spices}, journal={Annals of Microbiology}, year=2005, pages={97-100} }