YETİM, H. Et Al. 2006. Yetim,H., Sagdic, O., Dogan,M., Ockerman, H.W. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.. MEAT SCIENCE , vol.74, no.2 , 354-358.

YETİM, H., SAĞDIÇ, O., DOĞAN, M., & Ockerman, , H., (2006). Yetim,H., Sagdic, O., Dogan,M., Ockerman, H.W. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.. MEAT SCIENCE , vol.74, no.2, 354-358.

YETİM, Hasan Et Al. "Yetim,H., Sagdic, O., Dogan,M., Ockerman, H.W. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.," MEAT SCIENCE , vol.74, no.2, 354-358, 2006

YETİM, Hasan Et Al. "Yetim,H., Sagdic, O., Dogan,M., Ockerman, H.W. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.." MEAT SCIENCE , vol.74, no.2, pp.354-358, 2006

YETİM, H. Et Al. (2006) . "Yetim,H., Sagdic, O., Dogan,M., Ockerman, H.W. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.." MEAT SCIENCE , vol.74, no.2, pp.354-358.

@article{article, author={Hasan YETİM Et Al. }, title={Yetim,H., Sagdic, O., Dogan,M., Ockerman, H.W. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.}, journal={MEAT SCIENCE}, year=2006, pages={354-358} }