Arun, O. O. Et Al. 2014. The Effect of Heat Processing and pH on PCR Detection of Genetically Modified (GM) Soy in Meat Products. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.5 , 765-771.

Arun, O. O., Muratoglu, K., & Yilmaz Eker, F., (2014). The Effect of Heat Processing and pH on PCR Detection of Genetically Modified (GM) Soy in Meat Products. KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.5, 765-771.

Arun, Özge, Karlo Muratoglu, And Funda YILMAZ EKER. "The Effect of Heat Processing and pH on PCR Detection of Genetically Modified (GM) Soy in Meat Products," KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.5, 765-771, 2014

Arun, Özge Ö. Et Al. "The Effect of Heat Processing and pH on PCR Detection of Genetically Modified (GM) Soy in Meat Products." KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.5, pp.765-771, 2014

Arun, O. O. Muratoglu, K. And Yilmaz Eker, F. (2014) . "The Effect of Heat Processing and pH on PCR Detection of Genetically Modified (GM) Soy in Meat Products." KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.20, no.5, pp.765-771.

@article{article, author={Özge ÖZGEN ARUN Et Al. }, title={The Effect of Heat Processing and pH on PCR Detection of Genetically Modified (GM) Soy in Meat Products}, journal={KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI}, year=2014, pages={765-771} }