EKİCİ, L. Et Al. 2015. Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.62, no.1 , 718-726.

EKİCİ, L., Ozturk, I., Karaman, S., Caliskan, O., TÖRNÜK, F., SAĞDIÇ, O., ... Yetim, H.(2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.62, no.1, 718-726.

EKİCİ, Lütfiye Et Al. "Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.62, no.1, 718-726, 2015

EKİCİ, Lütfiye Et Al. "Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.62, no.1, pp.718-726, 2015

EKİCİ, L. Et Al. (2015) . "Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.62, no.1, pp.718-726.

@article{article, author={Lütfiye EKİCİ Et Al. }, title={Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2015, pages={718-726} }