Dogruyol, H. Et Al. 2020. Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid. FOOD MICROBIOLOGY , vol.90 .

Dogruyol, H., Mol, S., & Cosansu, S., (2020). Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid. FOOD MICROBIOLOGY , vol.90.

Dogruyol, Hande, Sühendan MOL TOKAY, And Serap Cosansu. "Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid," FOOD MICROBIOLOGY , vol.90, 2020

Dogruyol, Hande D. Et Al. "Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid." FOOD MICROBIOLOGY , vol.90, 2020

Dogruyol, H. Mol, S. And Cosansu, S. (2020) . "Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid." FOOD MICROBIOLOGY , vol.90.

@article{article, author={Hande DOĞRUYOL BAYAR Et Al. }, title={Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid}, journal={FOOD MICROBIOLOGY}, year=2020}