Tosuncuk, Ö. Et Al. 2023. Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling. Journal of Food Science and Technology , vol.60, no.6 , 1731-1737.

Tosuncuk, Ö., Bozatli, S. B., & DİKİCİ, A., (2023). Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling. Journal of Food Science and Technology , vol.60, no.6, 1731-1737.

Tosuncuk, Özge, S. Betül Bozatli, And ABDULLAH DİKİCİ. "Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling," Journal of Food Science and Technology , vol.60, no.6, 1731-1737, 2023

Tosuncuk, Özge Et Al. "Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling." Journal of Food Science and Technology , vol.60, no.6, pp.1731-1737, 2023

Tosuncuk, Ö. Bozatli, S. B. And DİKİCİ, A. (2023) . "Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling." Journal of Food Science and Technology , vol.60, no.6, pp.1731-1737.

@article{article, author={Özge Tosuncuk Et Al. }, title={Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling}, journal={Journal of Food Science and Technology}, year=2023, pages={1731-1737} }