K. Bostan Et Al. , "Changes in microbial population numbers during the cooking process of doner kebabs," 57th ICoMST International Congress of Meat Science and Technology , Ghent, Belgium, pp.230, 2011
Bostan, K. Et Al. 2011. Changes in microbial population numbers during the cooking process of doner kebabs. 57th ICoMST International Congress of Meat Science and Technology , (Ghent, Belgium), 230.
Bostan, K., YILMAZ EKER, F., MURATOĞLU, K., & AYDIN, A., (2011). Changes in microbial population numbers during the cooking process of doner kebabs . 57th ICoMST International Congress of Meat Science and Technology (pp.230). Ghent, Belgium
Bostan, Kamil Et Al. "Changes in microbial population numbers during the cooking process of doner kebabs," 57th ICoMST International Congress of Meat Science and Technology, Ghent, Belgium, 2011
Bostan, Kamil Et Al. "Changes in microbial population numbers during the cooking process of doner kebabs." 57th ICoMST International Congress of Meat Science and Technology , Ghent, Belgium, pp.230, 2011
Bostan, K. Et Al. (2011) . "Changes in microbial population numbers during the cooking process of doner kebabs." 57th ICoMST International Congress of Meat Science and Technology , Ghent, Belgium, p.230.
@conferencepaper{conferencepaper, author={Kamil Bostan Et Al. }, title={Changes in microbial population numbers during the cooking process of doner kebabs}, congress name={57th ICoMST International Congress of Meat Science and Technology}, city={Ghent}, country={Belgium}, year={2011}, pages={230} }