Soncu, E. D. Et Al. 2016. Microbiological physicochemical and sensorial characteristics of Turkish fermented sausages sucuk coated with chitosan essential oils. 18th World Congress of Food Science and Technology , (Dublin, Ireland).

Soncu, E. D., Arslan, B., Ertürk, D., Çınar, G., Küçükkaya, S., & SOYER, A., (2016). Microbiological physicochemical and sensorial characteristics of Turkish fermented sausages sucuk coated with chitosan essential oils . 18th World Congress of Food Science and Technology, Dublin, Ireland

Soncu, Eda Et Al. "Microbiological physicochemical and sensorial characteristics of Turkish fermented sausages sucuk coated with chitosan essential oils," 18th World Congress of Food Science and Technology, Dublin, Ireland, 2016

Soncu, Eda D. Et Al. "Microbiological physicochemical and sensorial characteristics of Turkish fermented sausages sucuk coated with chitosan essential oils." 18th World Congress of Food Science and Technology , Dublin, Ireland, 2016

Soncu, E. D. Et Al. (2016) . "Microbiological physicochemical and sensorial characteristics of Turkish fermented sausages sucuk coated with chitosan essential oils." 18th World Congress of Food Science and Technology , Dublin, Ireland.

@conferencepaper{conferencepaper, author={Eda Demirok Soncu Et Al. }, title={Microbiological physicochemical and sensorial characteristics of Turkish fermented sausages sucuk coated with chitosan essential oils}, congress name={18th World Congress of Food Science and Technology}, city={Dublin}, country={Ireland}, year={2016}}