SAĞDIÇ, O. Et Al. 2017. Microbial ecology of mayonnaise, margarine, and sauces. QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY , 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: MODELING THE MICROBIAL ECOLOGY , 519-532.

SAĞDIÇ, Osman Et Al. "Microbial ecology of mayonnaise, margarine, and sauces," QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY , 519-532, 2017

SAĞDIÇ, Osman Et Al. "Microbial ecology of mayonnaise, margarine, and sauces." QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY , pp.519-532, 2017

SAĞDIÇ, O. Et Al. (2017) . "Microbial ecology of mayonnaise, margarine, and sauces." QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY , pp.519-532.

@article{article, author={Osman SAĞDIÇ Et Al. }, title={Microbial ecology of mayonnaise, margarine, and sauces}, journal={QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY}, year=2017, pages={519-532} }