BUDAK, Ş. 2017. A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper. FOOD SCIENCE AND TECHNOLOGY , vol.37 , 24-29.

BUDAK, Ş., (2017). A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper. FOOD SCIENCE AND TECHNOLOGY , vol.37, 24-29.

BUDAK, ŞEBNEM. "A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper," FOOD SCIENCE AND TECHNOLOGY , vol.37, 24-29, 2017

BUDAK, ŞEBNEM. "A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper." FOOD SCIENCE AND TECHNOLOGY , vol.37, pp.24-29, 2017

BUDAK, Ş. (2017) . "A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper." FOOD SCIENCE AND TECHNOLOGY , vol.37, pp.24-29.

@article{article, author={ŞEBNEM BUDAK}, title={A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={24-29} }