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

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

Yetim, Hasan Et Al. "Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients," MEAT SCIENCE , vol.74, no.2, 354-358, 2006

Yetim, Hasan Et Al. "Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients." MEAT SCIENCE , vol.74, no.2, pp.354-358, 2006

Yetim, H. Et Al. (2006) . "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={Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients}, journal={MEAT SCIENCE}, year=2006, pages={354-358} }