A. GÜCÜKOĞLU And Ö. KÜPLÜLÜ, "The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages," 2nd International Symposium, Fermented Meat. Valencia ,2014 , 2014
GÜCÜKOĞLU, A. And KÜPLÜLÜ, Ö. 2014. The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages. 2nd International Symposium, Fermented Meat. Valencia ,2014 .
GÜCÜKOĞLU, A., & KÜPLÜLÜ, Ö., (2014). The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages . 2nd International Symposium, Fermented Meat. Valencia ,2014
GÜCÜKOĞLU, Ali, And ÖZLEM KÜPLÜLÜ. "The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages," 2nd International Symposium, Fermented Meat. Valencia ,2014, 2014
GÜCÜKOĞLU, Ali And KÜPLÜLÜ, ÖZLEM. "The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages." 2nd International Symposium, Fermented Meat. Valencia ,2014 , 2014
GÜCÜKOĞLU, A. And KÜPLÜLÜ, Ö. (2014) . "The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages." 2nd International Symposium, Fermented Meat. Valencia ,2014 .
@conferencepaper{conferencepaper, author={Ali Gücükoğlu And author={ÖZLEM KÜPLÜLÜ}, title={The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages}, congress name={2nd International Symposium, Fermented Meat. Valencia ,2014}, city={}, country={}, year={2014}}