Tosun, S. Y. Et Al. 2018. Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 +/- 1 degrees C. JOURNAL OF FOOD SAFETY , vol.38, no.1 .

Tosun, S. Y., Üçok Alakavuk, D., Ulusoy, Ş., & Erkan, N., (2018). Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 +/- 1 degrees C. JOURNAL OF FOOD SAFETY , vol.38, no.1.

Tosun, Şehnaz Et Al. "Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 +/- 1 degrees C," JOURNAL OF FOOD SAFETY , vol.38, no.1, 2018

Tosun, Şehnaz Y. Et Al. "Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 +/- 1 degrees C." JOURNAL OF FOOD SAFETY , vol.38, no.1, 2018

Tosun, S. Y. Et Al. (2018) . "Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 +/- 1 degrees C." JOURNAL OF FOOD SAFETY , vol.38, no.1.

@article{article, author={Şehnaz Yasemin TOSUN Et Al. }, title={Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 +/- 1 degrees C}, journal={JOURNAL OF FOOD SAFETY}, year=2018}