OMURTAG KORKMAZ, B. İ. Et Al. 2011. A model to assess the exposure of consumers to foodborne Campylobacter via typical turkish food. Hygiena Alimentorum XXXII: Meat and Meat Products – Production, Safety and Quality , (Strbske Pleso, Slovakia).

OMURTAG KORKMAZ, B. İ., Paulsen, P., & Smulders, F., (2011). A model to assess the exposure of consumers to foodborne Campylobacter via typical turkish food . Hygiena Alimentorum XXXII: Meat and Meat Products – Production, Safety and Quality, Strbske Pleso, Slovakia

OMURTAG KORKMAZ, BURCU, Peter Paulsen, And Franciscus Smulders. "A model to assess the exposure of consumers to foodborne Campylobacter via typical turkish food," Hygiena Alimentorum XXXII: Meat and Meat Products – Production, Safety and Quality, Strbske Pleso, Slovakia, 2011

OMURTAG KORKMAZ, BURCU İ. Et Al. "A model to assess the exposure of consumers to foodborne Campylobacter via typical turkish food." Hygiena Alimentorum XXXII: Meat and Meat Products – Production, Safety and Quality , Strbske Pleso, Slovakia, 2011

OMURTAG KORKMAZ, B. İ. Paulsen, P. And Smulders, F. (2011) . "A model to assess the exposure of consumers to foodborne Campylobacter via typical turkish food." Hygiena Alimentorum XXXII: Meat and Meat Products – Production, Safety and Quality , Strbske Pleso, Slovakia.

@conferencepaper{conferencepaper, author={BURCU İREM OMURTAG KORKMAZ Et Al. }, title={A model to assess the exposure of consumers to foodborne Campylobacter via typical turkish food}, congress name={Hygiena Alimentorum XXXII: Meat and Meat Products – Production, Safety and Quality}, city={Strbske Pleso}, country={Slovakia}, year={2011}}