Saǧdiç, O. Et Al. 2002. Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7. Food Microbiology , vol.19, no.5 , 473-480.

Saǧdiç, O., KUŞÇU, A., Özcan, M., & Özçelik, S., (2002). Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7. Food Microbiology , vol.19, no.5, 473-480.

Saǧdiç, Osman Et Al. "Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7," Food Microbiology , vol.19, no.5, 473-480, 2002

Saǧdiç, Osman Et Al. "Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7." Food Microbiology , vol.19, no.5, pp.473-480, 2002

Saǧdiç, O. Et Al. (2002) . "Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7." Food Microbiology , vol.19, no.5, pp.473-480.

@article{article, author={Osman SAĞDIÇ Et Al. }, title={Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7}, journal={Food Microbiology}, year=2002, pages={473-480} }