B. İ. OMURTAG KORKMAZ Et Al. , "Microbiological quality and portion analysis of döner sandwiches," FLEISHWIRTHSCHAFT international , vol.3, pp.46-49, 2017
OMURTAG KORKMAZ, B. İ. Et Al. 2017. Microbiological quality and portion analysis of döner sandwiches. FLEISHWIRTHSCHAFT international , vol.3 , 46-49.
OMURTAG KORKMAZ, B. İ., RAYAMAN, E., RAYAMAN, P., & SOYOĞUL GÜRER, Ü., (2017). Microbiological quality and portion analysis of döner sandwiches. FLEISHWIRTHSCHAFT international , vol.3, 46-49.
OMURTAG KORKMAZ, BURCU Et Al. "Microbiological quality and portion analysis of döner sandwiches," FLEISHWIRTHSCHAFT international , vol.3, 46-49, 2017
OMURTAG KORKMAZ, BURCU İ. Et Al. "Microbiological quality and portion analysis of döner sandwiches." FLEISHWIRTHSCHAFT international , vol.3, pp.46-49, 2017
OMURTAG KORKMAZ, B. İ. Et Al. (2017) . "Microbiological quality and portion analysis of döner sandwiches." FLEISHWIRTHSCHAFT international , vol.3, pp.46-49.
@article{article, author={BURCU İREM OMURTAG KORKMAZ Et Al. }, title={Microbiological quality and portion analysis of döner sandwiches}, journal={FLEISHWIRTHSCHAFT international}, year=2017, pages={46-49} }