Ozturk, I. 2015. ANTIFUNGAL ACTIVITY OF PROPOLIS, THYME ESSENTIAL OIL AND HYDROSOL ON NATURAL MYCOBIOTA OF SUCUK, A TURKISH FERMENTED SAUSAGE: MONITORING OF THEIR EFFECTS ON MICROBIOLOGICAL, COLOR AND AROMA PROPERTIES. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6 , 1148-1158.

Ozturk, I., (2015). ANTIFUNGAL ACTIVITY OF PROPOLIS, THYME ESSENTIAL OIL AND HYDROSOL ON NATURAL MYCOBIOTA OF SUCUK, A TURKISH FERMENTED SAUSAGE: MONITORING OF THEIR EFFECTS ON MICROBIOLOGICAL, COLOR AND AROMA PROPERTIES. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 1148-1158.

Ozturk, Ismet. "ANTIFUNGAL ACTIVITY OF PROPOLIS, THYME ESSENTIAL OIL AND HYDROSOL ON NATURAL MYCOBIOTA OF SUCUK, A TURKISH FERMENTED SAUSAGE: MONITORING OF THEIR EFFECTS ON MICROBIOLOGICAL, COLOR AND AROMA PROPERTIES," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, 1148-1158, 2015

Ozturk, Ismet. "ANTIFUNGAL ACTIVITY OF PROPOLIS, THYME ESSENTIAL OIL AND HYDROSOL ON NATURAL MYCOBIOTA OF SUCUK, A TURKISH FERMENTED SAUSAGE: MONITORING OF THEIR EFFECTS ON MICROBIOLOGICAL, COLOR AND AROMA PROPERTIES." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.1148-1158, 2015

Ozturk, I. (2015) . "ANTIFUNGAL ACTIVITY OF PROPOLIS, THYME ESSENTIAL OIL AND HYDROSOL ON NATURAL MYCOBIOTA OF SUCUK, A TURKISH FERMENTED SAUSAGE: MONITORING OF THEIR EFFECTS ON MICROBIOLOGICAL, COLOR AND AROMA PROPERTIES." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.1148-1158.

@article{article, author={Ismet ÖZTÜRK}, title={ANTIFUNGAL ACTIVITY OF PROPOLIS, THYME ESSENTIAL OIL AND HYDROSOL ON NATURAL MYCOBIOTA OF SUCUK, A TURKISH FERMENTED SAUSAGE: MONITORING OF THEIR EFFECTS ON MICROBIOLOGICAL, COLOR AND AROMA PROPERTIES}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2015, pages={1148-1158} }