YETIM, H. Et Al. 2006. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.. Meat science , vol.74 , 354-8.

YETIM, H., Sagdic, O., DOGAN, M., & OCKERMAN, H., (2006). Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.. Meat science , vol.74, 354-8.

YETIM, H Et Al. "Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.," Meat science , vol.74, 354-8, 2006

YETIM, H Et Al. "Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.." Meat science , vol.74, pp.354-8, 2006

YETIM, H. Et Al. (2006) . "Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.." Meat science , vol.74, pp.354-8.

@article{article, author={H YETIM Et Al. }, title={Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.}, journal={Meat science}, year=2006, pages={354-8} }