ÇELEBİ SEZER, Y. Et Al. 2014. Quality Attributes of Sucuks Produced by Using Isolated Lactic Acid Bacteria. 2nd International Food Congress on Food Technology .

ÇELEBİ SEZER, Y., KESMEN, Z., SÜFER, Ö., & YETİM, H., (2014). Quality Attributes of Sucuks Produced by Using Isolated Lactic Acid Bacteria . 2nd International Food Congress on Food Technology

ÇELEBİ SEZER, YASEMİN Et Al. "Quality Attributes of Sucuks Produced by Using Isolated Lactic Acid Bacteria," 2nd International Food Congress on Food Technology, 2014

ÇELEBİ SEZER, YASEMİN Et Al. "Quality Attributes of Sucuks Produced by Using Isolated Lactic Acid Bacteria." 2nd International Food Congress on Food Technology , 2014

ÇELEBİ SEZER, Y. Et Al. (2014) . "Quality Attributes of Sucuks Produced by Using Isolated Lactic Acid Bacteria." 2nd International Food Congress on Food Technology .

@conferencepaper{conferencepaper, author={YASEMİN ÇELEBİ Et Al. }, title={Quality Attributes of Sucuks Produced by Using Isolated Lactic Acid Bacteria}, congress name={2nd International Food Congress on Food Technology}, city={}, country={}, year={2014}}